Roast Pork & Smashed Potatoes with Apple, Walnut & Goat Cheese Salad

Roast Pork & Smashed Potatoes

with Apple, Walnut & Goat Cheese Salad

40 MIN
4 Servings
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From the Test Kitchen

Roast pork is the definition of simple perfection. The dish evokes centuries of winter meat-roasting—a tradition particularly beloved in England. Potatoes are the classic side, but instead of mashing ours, we’re smashing them. This exposes more of their delicious, creamy interior while keeping their hearty skin, which we’re turning irresistibly crispy by browning the potatoes with a little butter. And feel free to drizzle your potatoes with the rich pan sauce, too!

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Roast Pork & Smashed Potatoes with Apple, Walnut & Goat Cheese Salad
Title
time-saving
tips & techniques
Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt, pepper and the spice blend on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pork and cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to the prepared sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

Prepare the ingredients:
2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the potatoes crosswise. Quarter and deseed the lemon. Cut the chives into ½-inch pieces. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge to prevent browning.

Cook & smash the potatoes:
3 Cook & smash the potatoes:

While the pork roasts, add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until just tender when pierced with a fork. Drain thoroughly and transfer to a clean, dry work surface. When cool enough to handle, carefully smash each cooked potato once with the flat side of your knife.

Make the pan sauce:
4 Make the pan sauce:

While the potatoes cook, to the pan of reserved fond, add the demi-glace, the juice of 1 lemon wedge and ¼ cup of water; season with salt and pepper. Cook on medium, scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Add half the butter; cook, stirring frequently, 1 to 2 minutes, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place. Rinse and dry the pan.

Brown the smashed potatoes:
5 Brown the smashed potatoes:

While the pork continues to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the smashed potatoes in a single layer; cook 3 to 4 minutes on the first side, or until browned. Flip; add the remaining butter. Cook, occasionally swirling the pan and spooning the butter over the potatoes, 2 to 3 minutes, or until browned and crispy. Season with salt and pepper to taste. Transfer to a serving dish; garnish with half the chives.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the arugula, apple, walnuts, cheese and the juice of the remaining lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Transfer to a serving dish. Garnish the sliced pork and salad with the remaining chives. Serve with the pan sauce on the side. Enjoy!

Tips from Home Chefs

Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt, pepper and the spice blend on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pork and cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to the prepared sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the potatoes crosswise. Quarter and deseed the lemon. Cut the chives into ½-inch pieces. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge to prevent browning.

Cook & smash the potatoes:
3 Cook & smash the potatoes:

While the pork roasts, add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until just tender when pierced with a fork. Drain thoroughly and transfer to a clean, dry work surface. When cool enough to handle, carefully smash each cooked potato once with the flat side of your knife.

4 Make the pan sauce:

While the potatoes cook, to the pan of reserved fond, add the demi-glace, the juice of 1 lemon wedge and ¼ cup of water; season with salt and pepper. Cook on medium, scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Add half the butter; cook, stirring frequently, 1 to 2 minutes, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place. Rinse and dry the pan.

Brown the smashed potatoes:
5 Brown the smashed potatoes:

While the pork continues to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the smashed potatoes in a single layer; cook 3 to 4 minutes on the first side, or until browned. Flip; add the remaining butter. Cook, occasionally swirling the pan and spooning the butter over the potatoes, 2 to 3 minutes, or until browned and crispy. Season with salt and pepper to taste. Transfer to a serving dish; garnish with half the chives.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the arugula, apple, walnuts, cheese and the juice of the remaining lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Transfer to a serving dish. Garnish the sliced pork and salad with the remaining chives. Serve with the pan sauce on the side. Enjoy!

Make the salad & serve your dish:
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