In just 45 minutes Roast Pork and 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!
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.
We are growing collard greens and carrots in the garden, so I can’t wait to make this recipe again with our own veggies!
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!
For Matthew, the star of the show was the pork roast. He’s still talking about how tasty and moist it was!
Enjoy your Roast Pork and Mashed Potatoes dinner – hope you like this recipe!
Roast Pork and Mashed Potatoes
PrintIngredients
- 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
Instructions
- 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!.
Notes
Vicki says
How big of a pork roast should you use? I buy a whole pork loin then cut off boneless chops and a roast…….the roast usually weighs in around three lbs. Is 18 to 20 minutes in the oven enough time to cook a roast of that weight? I realize that it’s baked at a high temperature.
Vicki says
I meant to say….is 18-20 minutes per lb.
grace says
i might have to turn in my southern girl card, but i’ve never really like collards. you’ve made them actually sound appetizing though, and the rest of the meal is grand!
Sophie says
A lovely yummy dinner,…great to enjoy on this evening, it has been rainy all day over here,…so your pork roast dinner is a good y-improvement! 🙂 Ha!
Juliana says
I have heard a lot about Blue Apron, but did not have a chance to try…this is a nice meal, well balanced and it sure looks delicious!
Hope you are having a great week Pamela 🙂
Monica says
A great well-rounded dinner, Pamela! You’re making me hungry!! Collards are so good and realize I rarely have it. Need to fix that!
[email protected] says
Sounds like sunday dinners at my house growing up! This meal definitely looks so comforting and cozy! Love that you added the collards too!!
NancyC says
This definitely sounds like a great comfort food meal! 🙂
Bam's Kitchen says
Loving the molasses stewed collard greens they sound really delicious. A perfectly complete meal. I have heard of blue apron before and working families who are to busy to coordinate the meals, this is a fun and delicious home cooked meal option.
Loretta says
Love the dish you’ve presented. My daughter lives in Brooklyn too and is quite a fan of Blue Apron. I did try their free meal once and was most impressed with the freshness and versatility.
[email protected]'s Recipes says
It looks not only delicious, also quite healthy too.
Kathy @ Beyond the Chicken Coop says
Roast pork and mashed potatoes are a perfect Sunday dinner. To me they are total comfort food!
Dannii @ Hungry Healthy Happy says
This is the kind of comforting meal thatg my mum used to make for us when we were little. It fills me with hapy food memories.
Louise says
Hi Pamela:)
I’ve been so curious about Blue Apron. I must confess, not so much for myself but for my sister who just doesn’t do well in the kitchen. I worry about her not eating properly all the time. I was thinking a Blue Apron gift might one day make a great gift for her. Might even be inspiring, lol…
I live in a very rural area but she lives on Long Island. I have a feeling it won’t be as difficult there. I’m saving this post for “some day.”
In the mean time, your Roast Pork and Mashed Potatoes look awesome! However, I could just hop through the screen for those beautiful collard greens. I bet you can’t wait to harvest your own veggies and put your own twist on this meal.
Thank you so much for sharing, Pamela…I’m delighted to hear good news about Blue Apron:)
Pamela says
Hey Louise, I agree, I think Blue Apron would be a great gift for those who aren’t the most familiar with cooking or the kitchen. Maybe this will jump start their new cooking life!