Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
This wintry pork dish is bolstered by two comforting sides—deliciously creamy mashed potatoes, which get a sophisticated twist from a spoonful of smooth ricotta, and simply roasted carrots. A bright, fragrant rosemary pan sauce finished with a bit of rich sour cream brings it all together.
Get PlansPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; discard the stems, then roughly chop the leaves.
Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the carrots roast, add the diced potatoes and half the chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the ricotta, half the sour cream, and 3 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.
While the pork rests, add the chopped rosemary and remaining chopped garlic to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the demi-glace and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the remaining sour cream; stir until thoroughly combined. Taste, then season with salt and pepper if desired.
Slice the rested pork crosswise. Serve the sliced pork with the roasted carrots and mashed potatoes. Top the pork with the pan sauce. Enjoy!
Tips from Home Chefs