Recipe Background
A dinner for your special someone needs to be as special as they are! Romantic Pork & Veggies is exactly that! The pork is coated in a sweet and savory glaze, which caramelizes on the pork as it roasts to juicy, savory perfection! Underneath the pork is a pile of potatoes, tart and sharp apples, and crunchy green beans, the perfect balance to the rich meat. Romantic Pork & Veggies will make this evening truly memorable!
A dinner for your special someone needs to be as special as they are! Romantic Pork & Veggies is exactly that! The pork is coated in a sweet and savory glaze, which caramelizes on the pork as it roasts to juicy, savory perfection! Underneath the pork is a pile of potatoes, tart and sharp apples, and crunchy green beans, the perfect balance to the rich meat. Romantic Pork & Veggies will make this evening truly memorable!
Ingredients
For the pork:
- 1 (2-pound) pork shoulder boneless, can substitute pork belly
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 1 tablespoon dark soy sauce
- 1 tablespoon garlic minced
- 1 tablespoon green onions finely chopped
- 1 teaspoon ground black pepper
For the vegetables:
- 1 pound baby potatoes halved
- 1 medium apple sliced
- 1 cup green beans trimmed
- 1 small onion coarsely chopped
- 1/2 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
For the honey glaze:
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
For the gravy:
- 1 tablespoon all-purpose flour plus more, to taste
- water to taste
Directions
- Pat the pork dry with paper towels.
- Score the pork with a knife, making shallow, even cuts about 1/4-inch deep.
- In a resealable plastic bag, add the pork, 1/2 cup of the hoisin sauce, 1/4 cup of the honey, the dark soy sauce, the garlic, the green onions, and the black pepper.
- Press the air out of the bag and seal it tightly.
- Massage the marinade around the pork to coat it.
- Transfer the bag to the refrigerator and allow it to marinate for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, add the potatoes, the apple slices, the green beans, and the onions.
- Drizzle the potato mixture with the olive oil.
- Season the potato mixture with the Italian seasoning and the salt and toss to combine and coat.
- Transfer the potato mixture to a cast-iron skillet or a quarter sheet baking pan, spreading it out evenly.
- Transfer the pork from the bag and place it on top of the potato mixture, making sure to drizzle the excess marinade over the pork mixture.
- Roast the pork mixture until the pork reaches an internal temperature of 160 degrees F, about 1 hour 30 minutes-2 hours.
- Allow the pork to rest for 10-15 minutes.
- In a small bowl, add the remaining hoisin sauce, the remaining honey, and the dark brown sugar and whisk until it is combined. It should resemble a smooth paste.
- Generously brush the pork with the honey glaze mixture.
- Switch the oven to the broil setting and broil the pork until the honey glaze is caramelized and the edges are slightly charred, about 3-4 minutes.
- Place a fine-mesh sieve over a pot.
- Slowly pour 1 cup of the pan drippings through the sieve into the pot.
- Add 1 tablespoon of the flour to the strained pan drippings and whisk to combine until the flour is fully dissolved.
- Place the pot on the stovetop over medium heat and cook, while stirring, until the gravy mixture thickens, about 3-4 minutes. If the gravy seems too thin, add the extra flour, a little at a time. If it seems too thick, add the water, a little at a time.
- Serve the pork and the potato mixture with the gravy.
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