Sunday, November 9, 2014

Sunday Supper

Tonight's supper: Sunday Pork Roast with Maple Horseradish & Caramelized Onion Sauce. 

This is an super easy supper to make. It takes a while to roast the pork but the work involved is minimal. 

First, I started off with a pork shoulder with a nice layer of fat on top. I took a sharp knife and scored the fat and then salted both the top and bottom of the roast. 

It went into a roasting pan and into a 425 degree oven until the fat started to get crispy.  








 While the roast was in the oven, I caramelized some red and sweet white onions. 

Slice the onions thinly and saute with about a tablespoon of butter. Cook on a low heat until the onions are opaque and start to caramelize. 

Once the top of the roast was crispy, I turned the oven down to 325 degrees and placed the onions in the roasting pan to finish cooking. 

The time of roasting will vary depending on the size of the roast. This was a very small roast so it only took about an hour but a large roast can take as long as four hours. 

I also quartered a potato and put in the pan to have along with the roast. 

When the roast was finished, I let it rest while I placed the onion into a saute pan over medium heat. I added just a bit of half and half, a teaspoon of horseradish and a drizzle of Maple Syrup. Salt and pepper to taste. It makes a lovely sweet and tangy sauce for the meat and potato. 

There is is: an easy home cooked meal that you can reheat throughout the week and the oven did most of the work. 


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