French Dijon Encrusted Pork shoulder with Stuffed Poblano...

For this dish you will need to buy: a lean pork shoulder (the size depends on the number of guests) or pork loin. Of course, you need dijon mustard, grated parmesan, colby cheese, and at least 2-3 poblano peppers halved. Serve with mashed potatoes or rice.

To begin, take the pork shoulder or loin and let it rest in a proper size glass baking dish drizzled with olive oil. Next, pat down with your favorite seasonings: salt, pepper, garlic powder, paprika, and dried herbs (rosemary, oregano and mint) in the amounts you prefer. 

Preheat your oven to F400. Gently, smear the shoulder or loin with French Dijon mustard and then sprinkle on the parmesan - thoroughly coating. Place in the oven uncovered for 20 min. After this time, remove from the oven, reduce heat to 350f, cover with foil, return to the oven and roast for about 40 min... use a meat thermometer to determine if the pork roast is fully cooked. 

If you like a more crispy top, turn on the top broiler returning the pork to the oven uncovered until crispy... no more than 5-8min. 

In the time that the pork shoulder or loin roast is cooking, you can prepare potatoes or rice to serve. Also, you will need to prepare your poblano halves. In another baking dish (iron skillet if you have), drizzle olive oil and put the halved peppers in the oven alongside the roast, uncovered. Once the peppers are almost seared through, add your cheese and bake til bubbly.

 ~ Tutti a Tavola!

 

*I recommend making a bed of mashed potatoes for the meat and top with black olives.