Daphne Oz’s Cider-Herb Marinated Pork Roast With a White Bean Mash

Yield: 4 servings
Calories: 848
Theme: Dinner
pork roast

Photo by Elizabeth Griffin

 

The best part about this recipe is that you can prep it a day ahead of time (including the white bean mash!), which means cooking it the next day is easy and not at all time consuming ⁠— making it a perfect option for Christmas dinner. Make sure your roast doesn't overcook and dry out by removing it completely from the oven when checking the temperature to ensure it's giving you an accurate reading. 

 

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Ingredients

  • 3-4 lbs boneless pork roast, tied
  • 10 garlic cloves
  • 1/3 cup olive oil, plus 2 tbsp
  • Kosher salt and cracked black pepper, to taste
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 2 red onions, cut into quarters
  • 2 bay leaves
  • 1 cup cider
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 cup chicken stock or water
  • 1/2 cup chopped parsley leaves
  • 2 tbsp butter
  • 2 (15 oz) cans white beans, drained and rinsed
  • zest of 1 lemon

Directions

To make the pork roast:

1. Season the pork all over with salt and cracked black pepper.

 

2. Place the pork into a zip-top bag and add 8 garlic cloves, 3 rosemary sprigs, 3 sage sprigs, red onions, and bay leaves. Add the cider, apple cider vinegar, and mustard and place in the fridge overnight.

 

3. Preheat the oven to 450°F.

 

4. Remove the pork from the marinade and place in a roasting pan fitted with a rack. Pour the marinade into the bottom of the roasting pan and add half the stock or water. Let the roast come to room temperature and pat dry. Season with additional salt and pepper and then drizzle 2 tbsp olive oil. 

 

5. Place into the oven for 40 to 50 minutes or until a thermometer reads 140°F when placed in the center of the roast. If the liquid reduces too much, add the remaining water or stock to the pan. Remove from the pan and rest, lightly tented with foil, for 10 to 15 minutes. Remove the bay leaves and the herbs and finish with the butter and parsley, set aside.

 

6. Slice the pork and place on a platter. Spoon the cider sauce over the pork and serve.

 

To make the white bean mash: 

1. Heat a small saucepot over medium-low heat and add 1/3 cup olive oil, 2 garlic cloves, 1 sprig rosemary (leaves only), and 1 sprig sage (leaves only). Season with salt and pepper and let heat for about 5 minutes until it becomes fragrant. Remove from the heat to cool slightly.

 

2. Place the white beans into a food processor fitted with a blade attachment and spoon the garlic and herbs in with the beans. Season with a little more salt and pepper and add the lemon zest. Pulse to loosely combine. With the machine running, slowly add in the olive oil mixture until smooth. You may not need all of the olive oil but the mixture should be smooth like mashed potatoes. Remove from the food processor, place in a bowl, and serve with roasted pork.