Roast Pork with Summer Vegetables 
Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
roast-pork-with-summer-vegetables
- 1 t coriander seeds
- 1 1/2 t cumin seeds
- 1 cardamom pod
- 1/2 c minced cilantro
- 4 clv garlic
- 1 jalapeno
- 3/4 c olive oil
- salt
- 1 1/2 t fennel seeds
- 2 T smoked paprika
- 2 T turbinado sugar
- 1 boneless pork shoulder
- 4 shallots
- 2 T canola oil
- 2 sweet potatoes
- 2 poblano peppers
- 1/2 bn broccoli rabe
Roast Pork with Summer Vegetables Directions
- Place 1 teaspoon of the coriander, 1/2 teaspoon of the cumin, and the cardamom in a skillet over medium heat, stirring occasionally, until toasted, about 5 minutes. Crush the seeds in a mortar and pestle or spice grinder, then combine with the cilantro, half of the garlic, and the jalapeno. Whisk in 3/4 cup of the olive oil and season with salt. Set aside.
- Toast the remaining tablespoon of coriander seeds, fennel, and teaspoon of cumin in the skillet you just used. Coarsely grind, then place in a small bowl. Stir in the smoked paprika, sugar, and remaining minced garlic. Place the pork on a dish and sprinkle with a generous pinch of salt. Rub in the spice mixture, then cover with plastic wrap. Let sit at room temperature for 1 hour.
- Preheat oven to 475. Place the sweet potatoes on a rimmed baking sheet and bake until tender, about 45 minutes. Place on a dish and set aside. Turn the oven onto broil, and pace the rack 4 inches from the heating element. Place the tomatillos and poblanos on a baking sheet and drizzle with 2 tablespoons of olive oil. Broil 5 minutes, then turn, and broil an additional 5 minutes, until charred and tender. Set the tomatillos on the dish with the sweet potatoes, and set the poblanos in a bowl. COver the bowl with a plate and set aside for 15 minutes to steam. Peel the poblanos and discard the seeds and stems. Cut into 1/2-inch-wide strips and set aside.
- Heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat. Add the whole garlic cloves, and cook, stirring occasionally until golden brown, about 5 minutes. Increase heat to medium-high and stir in the broccoli rabe. Cook about 3 minutes, stirring occasionally. Season with salt and remove pan from heat.
- Reduce the oven to 350. Heat the canola oil in an oven-safe skillet over medium heat. Brown the pork on all sides, about 4 minutes. Nestle the shallots, sliced side down, under the pork. Transfer the skillet to the oven and cook 30-35 minutes, until a thermometer inserted into the thickest part of the pork reads 125F. Transfer the pork and shallots to a cutting board and let rest for 15 minutes. Thinly slice the pork and transfer to a serving dish with the shallots. Dice the cooked sweet potatoes, halve the tomatillos, and place them, along with the poblanos and broccoli rabe on the serving dish. Serve with cilantro mojo. Enjoy!