New York Times columnist Mark Bittman makes a comforting meal of herb-rubbed roast pork, sautéed mushrooms and golden brown sweet potatoes. And remember: There's good pork and then there's better pork. Bittman recommends buying meat that has been sustainably raised.
Recipe: Roast pork with herb rub (on this page) Recipe: Pan-cooked (sautéed) mushrooms (on this page) Recipe: Sweet potatoes (on this page)Heat the oven to 450 degrees. Combine the salt, pepper, herbs, sugar and garlic in a small bowl; rub the roast all over with the mixture. Put the meat in a roasting pan and transfer to the oven. Roast, undisturbed, for 15 minutes.
Lower the heat to 325 degrees and pour 1/2 cup of the wine over the roast. Continue to cook the roast, checking every 15 minutes or so and adding 1/4 cup of the remaining liquid to the bottom of the pan each time. Once the pork's exterior has crusted a bit, start brushing the meat with these pan juices whenever you check on the roast.
After 1 hour at the lower temperature, check the roast with a quick-read thermometer; insert it into the center in a couple different places to make sure you get an accurate reading. When the roast is ready it will read 140 degrees for medium rare. Remove and transfer the meat to a platter to rest (the temperature will rise another 5 degrees as it sits).
Put the roasting pan on the stove over 1 or 2 burners over medium-high heat. If there is at least about 1 cup liquid in it, leave it; if the pan is almost dry, add 1 cup liquid. Bring the juices to a boil, scraping up any browned bits from the bottom of the pan. When the sauce is reduced to about 3/4 cup, stir in the butter if you're using it.
Slice the roast crosswise into slices as thick as you like and serve the slices drizzled with the sauce.
Makes 8 to 10 servings
1. Rinse the mushrooms thoroughly and trim them. Set them round side up and cut downward into slices as thick or thin as you want (1/4-inch thick is a good place to start).
2. Put the oil in a large skillet over medium heat. When it's hot, add the mushrooms and sprinkle them with salt and pepper. Cook, stirring occasionally, until the mushrooms have released their liquid, become tender, and the pan is beginning to dry out again (about 10 to 15 minutes).
3. If you want the mushrooms to have a little sauce, pour in 1/2 cup wine. For moist mushrooms without any sauce, stir in 1/4 cup. Let the liquid bubble and evaporate for 1 minute, stirring the bottom of the pan to scrape up any browned bits, then turn the heat down to low.
4. When the mushrooms are done as you like, stir in the garlic and parsley and cook for just 1 minute more. Taste and adjust the seasoning with salt or pepper and serve hot, warm or at room temperature.
Makes 4 servings
Peel the sweet potatoes and grate them by hand or with the grating disk of a food processor; you should have about 5 packed cups. Save any extra for another use.
Put 2 tablespoons of the oil in a large skillet over medium-high heat. When it's hot, add half the sweet potatoes, spread them out in an even layer, and sprinkle with some salt and pepper. Cook, without stirring, until the potatoes begin to brown on the bottom and release easily from the skillet (about 3 to 5 minutes).
Makes 4 to 6 servings
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