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!
Ingredients
- ▢ 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
Roast Pork and Mashed Potatoes
Ingredients
- 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
Recipe Created by Pamela Reed for brooklynfarmgirl.com
