Spicy Pork Roast with Rosemary Potatoes #919 6/09

Categories:
New 2009, pork, potato

for the Pork
1 tablespoon cumin seeds
1/2 tablespoon red pepper flakes
1/2 tablespoon whole black peppercorns
1 tablespoon garlic powder
1 tablespoon Salt
1 1 1/4 lb pork roast cut into 4 steaks
2 tablespoon vegetable oil
for the potaotes:
2 large russet baking potatoes; cut into 1 inch pieces
2 sprigs rosemary, stripped and chopped
2 tablespoon vegetable oil
Salt
for the Sweat and Sour Sauce:
3/4 cup sugar
1/2 cup red wine vinegar
1 cup orange juice
1 1/2 tablespoon Butter

Preheat the oven to 400°F. To prepare the pork: place cumin seeds, red pepper flakes, and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over the pork. Let set a room temperature for 30 minutes. Meanwhile in a mediun bowl toss potatoes with rosemary, oil, and salt. In a small saucepan, bring sugar, vinegar, and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 25 minutes. Remove from heat, swirl in butter and keep warm before using. In a 13" cast iron skillet (Big Red) heat 2 tablespoons veg. oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in oven, uncovered, until pork is cooked through and potatoes are tender, about 40 minutes. Serve pork with rosemary potatoes and drizzled with the sweet and sour sauce. I think next time we will try this with pork chops.

Contributor: Sunny Anderson

Yield: 4 servings