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.

Herb-and-garlic-crusted pork roast
Servings:

Makes 6 servings plus leftovers. Prep time: 25 minutes, marinate overnight. Roast time: 1 hour. Stand: 15 min.

Ingredients

  • 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

Preparation

Baking Directions:

Scalloped russet and sweet potatoes
Servings:

Makes 8 servings. Prep time: 50 min. Bake time: 55 min. Stand: 10 min.

Ingredients

    • 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

Preparation

Baking Directions:

Caramelized Brussels sprouts with lemon
Servings:

Makes 6 servings. Prep time: 15 min. Cook time: 6 min.

Ingredients

    • 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.

Preparation

Baking Directions:

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