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 PREPARATION TIME: 10 MINUTES
SERVES: 4 + 4 for Second Supper
This is the tastiest, easiest one pot meal I have ever made, conceived of, or heard of.
Ingredients:
- 2/3 cup (75 mL) ground almonds
- 2 cup (250 mL) white wine (approx)
- 6 tbsp (45 mL) Dijon mustard
- 1 tsp (2 mL) pepper
- Two 2 lb (1 kg) rolled boneless pork center loin roasts
- 4 small sweet potatoes, scrubbed
- 1 tsp (5 mL) olive oil
- Salt and pepper to taste
Directions:
In large resealable plastic bag, combine almonds, wine, mustard and pepper. Add roasts and smear almond mixture all over meat. (Seal bag and refrigerate for up to 3 days. Or freeze for up to 3 weeks; thaw in refrigerator for 24 to 48 hours.)
Cut sweet potatoes into 8 wedges each. Place in large resealable plastic bag along with oil, salt and pepper; shake to coat. (Refrigerate for up to 48 hours.)
Arrange potatoes in single layer on foil-covered baking sheet. Place both roasts and as much almond mixture as possible, fat side up, in shallow roasting pan. Roast potatoes on upper rack and pork on lower rack of 375°F (190°C) oven for 60 to 90 minutes or until meat thermometer reaches 160°F (70°C), adding 1/4 cup (50 mL) more wine if pan starts to burn.
Let roast sit for 5 minutes or so to allow juices to settle, then carve. While carving the roast, be sure to cube the second roast into 1 inch pieces before storing. This way, your second supper is in the bag!
Bonus!!! Second Supper - Baked Pork and Spinach Roll-Ups
PREPARATION TIME: 3 MINUTES
Ingredients:
- 2 pounds cooked Pork Roast Dijon, cubed
- 2 cups low fat grated cheddar cheese
- 4 cups baby spinach
- 8 whole wheat flour tortillas
- Cooking spray
- 2 pints grape tomatoes
- 2 teaspoons balsamic vinaigrette (store-bought)
Directions:
Toss chopped pork roast with 2 cups low fat grated cheddar cheese and 4 cups baby spinach leaves.
Divide the mixture between the whole wheat tortillas and wrap up the filling burrito style. Lay the roll-ups in a single layer in a large casserole dish that has been coated with cooking spray.
Bake uncovered at 400F for 15-20 minutes just to warm through and melt cheese.
Serve with a side salad of grape tomatoes that have been halved and tossed with your favorite balsamic vinaigrette.
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