Garlic and Herb Pork Roast with Potatoes, Wilted Spinach, and Cooling Cucumber Cream
eatoplan
December 2, 2024
This Garlic and Herb Pork Roast with Potatoes, Wilted Spinach, and Cooling Cucumber Cream is a hearty, flavor-packed dish that delivers the perfect balance of crisp, tender, and refreshing elements. The pork is marinated with fresh rosemary, oregano, and garlic, then slow-roasted until melt-in-your-mouth tender, while a final high-heat blast crisps up the fat cap beautifully.
Paired with golden roasted potatoes, lightly wilted spinach, and quick-pickled onions, this dish is a celebration of bold, rustic flavors. The cooling cucumber yogurt sauce adds a fresh contrast, making every bite an irresistible combination of savory, crispy, and creamy goodness!
Reviews
Ingredients:
Adjust Servings
| 2.5pounds butterflies pork butt boneless | |
| 10servings oregano fresh | |
| 10servings rosemary fresh | |
| 10servings garlic fresh | |
| 1pound baby spinach | |
| 1pound potatoes red | |
| 3medium onions white | |
| 10servings evoo | |
| 10servings balsamic vinegar white | |
| 10servings greek yoghurt | |
| 1medium cucumber | |
| 1 lemon | |
| 10servings sea salt black |
Directions
1.
Marinate the Pork
1. Remove leaves from 2 sprigs of rosemary and 2 sprigs of oregano (about 1/2 cup of herbs). Peel and mince 4 garlic cloves. | 2. In a bowl, mix the herbs, garlic, a few glugs of EVOO, sea salt, and cracked black pepper into a paste. | 3. Spread this mixture liberally on the inside of the pork roast. Then fold the roast in half, encasing the herb mixture inside. | 4. Place the roast in a ziplock bag and refrigerate for at least 2 hours, or preferably overnight.
Mark as complete
2.
Prepare the Roast
1. About 2 hours before dinner, take the roast out of the fridge. Preheat a roasting pan with EVOO on high heat. | 2. Sear the pork on all sides until golden brown, starting with the fat cap. Use tongs to flip the roast and sear every side, including the tips. | 3. Add thick slices of white onion to the pan, placing them beneath the roast to elevate it and add flavor.
Mark as complete
3.
Roast the Pork
Wrap the pork and onions in foil and place it in the oven. Roast at 350°F for 2 hours, or longer for a larger roast. The meat should be tender and the house will start to smell amazing.
Mark as complete
4.
Make the Cucumber Cream
1. Peel and chop 1 cucumber, then mix it in a bowl with 2 cloves of minced garlic, 1/2 lemon’s juice, lemon zest, sea salt, cracked black pepper, and a dollop of yogurt. | 2. Stir well and refrigerate to allow the flavors to blend.
Mark as complete
5.
Prepare the Potatoes
1. About 15 minutes before the pork is done, quarter the potatoes. Toss them with EVOO, sea salt, cracked black pepper, and 1/2 cup each of fresh chopped rosemary and oregano. | 2. Spread the potatoes out on a sheet pan, giving them a generous drizzle of EVOO. Place them on the bottom shelf of the oven, directly above the heating element, to crisp up the edges.
Mark as complete
6.
Pickle the Onions
1. In the bowl you used for the potatoes, toss sliced white onions with EVOO, sea salt, cracked black pepper, and a splash of white balsamic vinegar (or your choice of vinegar). | 2. Stir occasionally to quickly pickle the onions, softening their pungency and enhancing their flavor.
Mark as complete
7.
Finish the Roast
1. After 1.5 hours, remove the foil from the pork to expose the skin. Increase the oven temperature to 425°F, allowing the fat cap to crisp up for the final 10 minutes of cooking. | 2. Check the roast with a fork to ensure it’s tender and ready to slice.
Mark as complete
8.
Wilt the Spinach
While the pork crisps, layer fresh spinach over the pickled onions and toss in the hot, herbed potatoes. The heat from the potatoes will wilt the spinach.
Mark as complete
9.
Serve
1. Slice the pork roast, revealing the herb-filled interior. Top each slice with a dollop of cool cucumber cream. | 2. Serve alongside the crispy potatoes, wilted spinach, and pickled onions. The result is a perfectly balanced meal, with tender pork, crispy skin, fresh greens, and savory potatoes.
Mark as complete
Share Your Thoughts