Terra Americana

It is another one of those Sunday's when I have awoken thinking about diner.  As I sit here enjoying my steaming coffee, I cannot get a whole lot of motivation to find an adventure outside this morning in the cold drizzle, interrupted by bursts of pouring rain.  Instead a warm stove and the apples on the counter beckon.  Comfort food is on my mind. 

We often had pork roast on Sunday because it was my Nana's favorite.  Today the other white meat is one of the first things I think of when planning a cozy meal.  When we used to be a vendor at the Springfield Farmers' Market I was in heaven because I had weekly access to both the apples and fresh cut bounty from Outlook Farm.  And then Red Fire Farm would provide the sweet and red potatoes.  This is easy, delicious and satisfying.  With staples from your local farmers market it is easy to whip up this special dish in a pinch.

• 2 1/2 lb boneless pork shoulder
• 1 cup Sailor Jerry's Spiced Rum
• 1 cup Cider (use 2 cups cider if you would rather not use rum)
• 4 red potatoes, peeled and sliced
• 3 sweet potatoes, peeled and sliced
• 3 tbsp Jamaican Jerk Seasoning
• 1 tart Granny Smith or McIntosh apple - peeled, cored, and sliced
• 1/2 cup butter, sliced

The night before, soak pork in Rum and cider, 1 1/2 tbsp Jamaican Jerk Seasoning and enough water to cover the meat.  Refrigerate. 

Preheat oven or grill to 425 F. Place the pork roast in a medium baking dish. Rub Roast thoroughly with remaining Jamaican Jerk Seasoning. Sear meat on all sides for 5 minutes each.  Arrange potatoes around the roast. Place apples over the roast and potatoes.  Seal baking dish tightly with foil. Reduce heat to 325 f. Cook 4 hours in the preheated oven, or until the internal temperature of the pork has reached 185 F.  Allow to sit covered for 30 minutes.

If you like a Good Roast

• Crown Roast of Pork
• Garlic and Herb Lamb
• Slow Roasted Brisket
• Roasted Veggies

What you've shared:

Elena Palacios • yummy!!!

Sheryl Paul • Sounds wonderful, and I have all the ingredients.

Alexander DiMare • Now, that is a warm, tasty autumn meal ~ thank you for sharing.

Photo Credit: Julie Cecchini