How to Make Favorite One pan roasted pork, potatoes, mushrooms, kale and pan gravy

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, one pan roasted pork, potatoes, mushrooms, kale and pan gravy. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

One pan roasted pork, potatoes, mushrooms, kale and pan gravy is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. One pan roasted pork, potatoes, mushrooms, kale and pan gravy is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook one pan roasted pork, potatoes, mushrooms, kale and pan gravy using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make One pan roasted pork, potatoes, mushrooms, kale and pan gravy:

1. Get 2 kg pork blade roast
2. Prepare 500 g baby potatoes, halved
3. Get 500 g crimini mushrooms, halved
4. Get 4 kale stalks, leaves trimmed and cut into strips
5. Get 1 large shallot, thinly sliced
6. Make ready 6 tbsp balsamic vinegar
7. Make ready 6 tbsp extra virgin olive oil
8. Prepare 2 tbsp soy sauce
9. Take 2 tbsp fish sauce

Steps to make One pan roasted pork, potatoes, mushrooms, kale and pan gravy:

1. Preheat your oven to 325 F. Season the roast with salt and pepper and rub it with a little olive oil. Lay the pork into a large roasting dish. Let roast uncovered for 3 hours.
2. Add the potatoes, mushrooms and kale leaves to a large mixing bowl. Whisk together the shallot, balsamic vinegar, olive oil, soy sauce and fish sauce and pour it over the veg. Toss to combine.
3. Pull the roast from the oven and remove the pork. Scrape up any bits stuck to the bottom of the roasting dish and drain all but 1/4 cup of fat. Pour the veg and sauce in and toss it with the pork fat. Replace the pork on top of the veg and put the roast back in the oven. Turn the heat up to 425 and continue roasting 1 hour.
4. Pull the pork out of the oven to rest. Leave the veg in and turn up the heat to 450. Roast 15 more minutes to toast the veg a bit. To serve, carve up the pork, pile the veg on top, whisk the sauce and pour it over everything.

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