In just 45 minutes Roast Pork & Mashed Potatoes with Molasses-Stewed Collard Greens will be ready enjoy. Your family will love this classic comforting meal!
This meal reminds me of my childhood on a Sunday. Sunday dinners were always the most comforting since Mom or Dad had time to relax and take their time in the kitchen. One of the most popular Sunday meals were pork, mashed potatoes and a vegetable side – my brother loved this! Now fast forward 25 years and I still love making a classic dish for my family to enjoy. I made this for Matthew a few days ago and he fell in love with it!
Do you guys know about Blue Apron? If you live in a city you might have seen the blue boxes being delivered to your neighbors. Blue Apron is a home delivery food service who’s mission is to make incredible home cooking accessible to everyone. All you do is sign up for the service, tell them how many meals you want a week, tell them any preferences (vegetarian for example) and then your high quality ingredients will be shipped to you, along with a recipe card for you to create at home. I love this service and I love reading their Facebook page with so many fans saying how now they make home cooked meals during the week instead of take out. If you want to try Blue Apron, here’s a coupon for $20 off.
Blue Apron approaches most recipes as if you don’t have anything in your kitchen. They send you all the main ingredients, as well as knick-knack ingredients such as molasses, sugar, butter, seasonings, etc. For this Roasted Pork recipe, you can see below they sent me every single ingredient. Also I want to praise how beautiful the Collards were and how fresh all the produce was too.
With each box, you’ll get the food along with the recipe cards that give visual step by step instructions as well as nutritional value info. This would be a great gift for people who want to learn how to cook, along with more experienced chefs who just want some new cooking options. Since I was feeding Matthew and myself, I selected 2 meat options for him and a vegetarian option for me. Unlike some services, I like that I can specify the meals so I don’t get sent something I know we won’t eat.
When it’s time for dinner pick what recipe you want to make that night and follow along. I had this classic Roast Pork and Mashed Potatoes with Molasses-Stewed Collard Greens meal done in 40 minutes and Matthew’s eyes were shooting hearts at me.
I love how simple the mashed potatoes are to make! All you need is one big potato and a little bit of butter. I’m not going to lie, I might have eaten a few bites directly out of the pot!
- 1 Pork Roast
- 1 Russet Potato
- 2 Tablespoons Butter
- 1 Carrot
- ½ Bunch Collard Greens
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Molasses
- 1 Tablespoon Pork Demi-Glace (optional)
- Preheat the oven to 450°F.
- Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through.
- Heat a small pot of salted water to boiling on high. Large dice the potato. Peel and small dice the carrot. Remove and discard the collard green stems; roughly chop the leaves.
- While the pork roasts, add the potato to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter; using a fork, mash the mixture to your desired consistency. Season with salt and pepper to taste.
- Once the potato has cooked for about 5 minutes, heat the pan of reserved fond on medium-high until hot. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the collard greens, demi-glace, vinegar, molasses and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
- Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Divide the mashed potato, stewed collard greens and sliced pork between 2 dishes. Top with any remaining sauce from the pan of collard greens. Enjoy!.
- Servings: 2