Sunday, February 8, 2015

French Dijon and Parmesan Encrusted Pork Shoulder with Sweet Dark Cherries

Price per serving for two: $4.00

You will need to buy a lean pork shoulder (the size depends on the number of guests) and either frozen, canned or fresh dark 'pitted' cherries. If you don't have on hand white potatoes, Dijon mustard or grated parmesan, then go to the store. Remember, a brainy gourmet keeps a well stock pantry.To this dish, I am also serving a grated Colby stuffed Poblano.

Take from your pantry:
Pototoes
Olive Oil
Parmesan
Garlic Powder
Red Pepper Flakes
Dried Herb Seasoning
French Dijon Mustard
Fresh Salted Butter
Heavy Cream
Sea Salt

Prior to cooking, take your pork shoulder roast from the package (thawed) and let it rest in a proper size glass baking dish with olive oil and all seasonings listed above for 1 hour.  Preheat your oven to F400. Take your shoulder and smear with French Dijon mustard and then sprinkle parmesan - thoroughly coating. Place in the oven uncovered for 10 min. After that time, cover your roast and let cook in the oven for 30 min. You will be adding the cherries on the end... for an additional 10 mins. This roast takes about 50 min. However, your meat thermometer will determine if the pork roast is cooked.

While the pork shoulder roast is cooking, you can prepare your potatoes, peel and boil. Once they are boiling away, wash and halve your poblano. Next, drizzle olive oil in another glass baking dish and put the halved pepper in the oven alongside the roast, uncovered. Once the pepper is almost seared through, add your cheese and bake til bubbly.

 The smells in your kitchen will be amazing! I prefer to mash the potatoes with fresh salted butter and milk or cream. The creamier the better.  That's all there is to do ~ Say the Blessing and Enjoy!


*I recommend making a bed of mashed potatoes for the meat ... the sauce is truly juicy.

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