Pork Roast & Sides

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; season on all sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheese on the large side of a box grater. Roughly chop the piquante peppers. Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Pick the sage leaves off the stems; finely chop the leaves.

Add the diced potatoes and chopped garlic to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream, grated cheese, chopped piquante peppers, and half the butter; season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries have broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

In a small pot, heat the remaining butter on medium-high until melted. Add 1 tablespoon of the flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the mashed potatoes, cranberry relish, and gravy on the side. Enjoy!