Honey-glazed Pork Roast

We had left over lamb, so we started with a Lamb Salad. No recipe just sort of played with good salad ingredients and Feta Cheese.

Our favorite Indian cookbook author: Suvir Saran, of Devi Restaurant has a cookbook of Indian American Indian inspired dishes. His cookbook is called: American Masala. We love his New York Restaurant. On our recent trip to NYC we ate there. The cost for the dinner was $100 a person. This is not at all out of line for a top notch NYC restaurant. However, when we mentioned to our Indian and Bangladeshi friends we paid $100 each for Indian dinner, they couldn't believe it. They sort of said you could cater an Indian wedding for this back in India. We made Honey-glazed Pork Roast with Vegetable Confit. It is a good recipe. Lots of great leftovers. Of course we purchased the beautiful pork at McCall’s Meat and Fish. The Glaze made for a delicious crust! Our kind of food!

Honey-glazed Pork Roast with Vegetable Confit

American Masala

Suvir Saran

SERVES 8

1          center-cut pork loin roast, trimmed

FOR THE SPICE PASTE

1/3  cup extra-virgin olive oil

3     tablespoons honey

2     tablespoons balsamic vinegar

2     tablespoons finely chopped fresh thyme, or 1 tablespoon dried)

2     tablespoons finely chopped fresh rosemary, or 1 tablespoon dried)

1     tablespoon ground peppercorns

1     tablespoon plus 1 teaspoon kosher salt

½    teaspoon red pepper flakes

FOR THE VEGETABLES

1/3    cup plus 1 tablespoon extra-virgin olive oil

2    teaspoons balsamic vinegar

1    teaspoon finely chopped fresh thyme, or ½ teaspoon dried

1    tablespoon plus 1 teaspoon kosher salt

2    teaspoons ground peppercorns

4    large red potatoes, coarsely chopped

2    large red onions, halved, thickly sliced, and chopped crosswise

3    bell peppers, red and/or green, cored, seeded, thickly sliced, and chopped crosswise

Line a baking sheet with plastic wrap and place the pork roast on top. To make the spice paste, whisk ail of the ingredients together in a medium bowl, then rub into the pork roast, taking care to get in between the bones and meat. Cover the roast with plastic wrap and marinate for at least 1 hour, or up to overnight.

Preheat the oven to 450°F and grease a sturdy roasting pan and roasting rack with i tablespoon of the olive oil. Prepare the vegetables: In a large bowl whisk together the remaining 1/3 cup of olive oil, balsamic vinegar, thyme, salt, and ground peppercorns. Add the chopped vegetables and toss to coat. Remove the roast from the refrigerator, place it on the greased rack, and roast it for 30 minutes. Reduce the oven temperature to 350°F and remove the roasting pan from the oven. Drain all but 1 tablespoon of fat from the roasting pan and add the vegetables to the pan. Stir to coat with fat and place the roast fat side up over the vegetables. Roast for an additional 1-1/4 to 1-1/2 hours, or until a meaty part of the roast reaches 155°F. Cover the roast with aluminum foil and let it rest for 15 minutes (the pork's internal temperature will increase to 16o°F to 165°F). Carve and serve with the vegetables on the side.