A meat-and-potatoes dinner that won’t bust your diet
Craving a satisfying meal but worried about your calorie intake? Here, chef Scott Peacock shows how to prepare a pork roast with scalloped russet and sweet potatoes and Brussels sprouts — and you may be pleasantly surprised by the nutrition information for each dish.
Makes 6 servings plus leftovers. Prep time: 25 minutes, marinate overnight. Roast time: 1 hour. Stand: 15 min.
For the pork roast:
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 8 cups cold water
- 1 center-cut, boneless pork loin, approximately 3 to 3 1/2 pounds
- 3 Tbsp. peanut or vegetable oil
- 4 slices Black Forest bacon or other bacon, cut into 1-inch pieces (uncooked)
- 1 Tbsp. apricot preserves
- 2 tsp. finely chopped fresh garlic
- 1 Tbsp. chopped fresh rosemary
- 1 1/2 cups fresh bread crumbs
- 3 Tbsp. chopped fresh parsley
- 3 Tbsp. melted butter
For the plum compote:
- 1 cup pitted prunes
- 1 cup dried apricots
- 3/4 cup halved dried apple slices
- 1/2 cup dried cherries
- 3 fresh bay leaves (or 1 dried)
- 1/4 cup granulated sugar
- 1/4 tsp. kosher salt
- 3 cups port wine
To prepare the pork roast:1. For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight, or up to 2 days.2. Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.3. In food processor puree uncooked bacon to a smooth paste. (Note: This amount of bacon is necessary for blades to process. Use the remaining puree to make appetizers: Spread on baguette slices, then broil until golden.) Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp. of the chopped rosemary.4. Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp. each kosher salt and ground black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere.5. Position oven rack in lowest position; preheat oven to 425 degrees F. Transfer roast to wire rack in foil-lined baking dish or roasting pan. Roast for 15 minutes. Reduce temperature to 350 degrees F. Roast for 45 minutes more or until an instant-read thermometer registers 145 degrees F. (If crust begins to brown too deeply, tent with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place. Serve with plum compote.To prepare the plum compote:In a nonreactive saucepan combine 1 cup pitted prunes, 1 cup dried apricots, 3/4 cup halved dried apple slices, 1/2 cup dried cherries, 3 fresh bay leaves (or 1 dried), 1/4 cup granulated sugar, 1/4 tsp. kosher salt and 3 cups port wine. Bring to simmering. Simmer very slowly, partially covered, for 40 minutes. Uncover; simmer 10 minutes more until fruit is tender and port is slightly reduced. Remove bay leaves. Makes 12 (1/4-cup) servings.Nutrition information for each serving: 412 cal, 23 g fat, 118 mg chol, 621 mg sodium, 13 g carb, 1 g fiber, 36 g protein.
Makes 8 servings. Prep time: 50 min. Bake time: 55 min. Stand: 10 min.
- 1 clove garlic
- 1 Tbsp. butter, softened
- 1 large onion, peeled
- 2 Tbsp. olive oil
- 1/2 tsp. fresh thyme leaves
- 2 cups milk
- 1/2 cup whipping cream
- 2 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 5 medium russet potatoes
- 1 medium sweet potato
- Fresh whole nutmeg
1. Preheat oven to 350 degrees F. Aggressively rub inside of 2 1/2- to 3-quart gratin dish with garlic clove, coat with the 1 tablespoon butter, set aside.2. With a mandoline or very sharp knife, slice onion about 1/16 inch thick. In skillet over low heat cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat, stir in thyme leaves. Set aside.3. In small saucepan heat milk and cream just until simmering. In medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook for 3 to 5 minutes or until thickened.4. Peel all potatoes. With a mandoline or very sharp knife slice potatoes about 1/16 inch thick. Layer one third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg.5. Scatter about one-third of onions on potatoes. Spoon a third of cream mixture on potatoes. Create two more layers with remaining potatoes, onions, seasonings, and cream mixture, finishing with cream mixture on top (cream may not totally cover top).6. Bake uncovered 45 minutes. Increase oven temperature to 425 degrees F. Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender when pierced with a wooden pick. Remove from oven. Let stand 10 minutes. Nutrition information for each serving: 273 cal, 16 g fat, 42 mg chol, 341 mg sodium, 27 g carb, 3 g fiber, 5 g protein.
Makes 6 servings. Prep time: 15 min. Cook time: 6 min.
- 1/4 cup extra virgin olive oil
- 4 cups Brussels sprouts, trimmed and halved lengthwise
- 2 Tbsp. water
- Juice of lemon half, about 1 Tbsp.
1. In a 12-inch nonstick skillet heat 3 tablespoons of the olive oil over medium heat. Arrange Brussels sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.2. Remove cover and increase heat slightly. When cut sides are well-caramelized, toss sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste. Nutrition information for each serving: 106 cal, 9 g fat, 0 mg chol, 209 mg sodium, 6 g carb, 2 g fiber, 2 g protein.