When I was growing up, my Granny always made food that “stuck to your ribs!” What comes from the heart usually reaches the heart. That’s why I decided to roast some pork after I studded it with tons of garlic.Nothing says I love you more than food that’s made with love.

Garlic Studded Pork Roast

1 head of garlic, cloves removed

1 3-pound pork roast

2 tablespoons of Dijon mustard

1 teaspoon of Adobo

1 teaspoon of onion powder

1/2 teaspoon of dried fennel

1/2 teaspoon of garlic powder

1/2 teaspoon of coarse black pepper

Preheat the oven to 375 degrees.

Cut slits in the roast, using a sharp knife, and then drop in a garlic clove in each of the slits. Then, rub the entire roast with mustard and season with all of the seasonings listed. Add the roast to a sheet pan lined with parchment paper and roast in the oven for 45 minutes until medium well. Then, remove from the oven and allow the roast to rest. The carryover cooking with increase the temperature to well-done while allowing the roast’s moisture to evenly distribute.

Double Cream Mashed Potatoes

2 pounds of Yukon gold potatoes

5 cloves of garlic

1/2 cup of butter

1/2 cup of mascarpone cheese

Black pepper

Lots of salt, to taste

About 1/4 cup of heavy cream

In a pot, add water and the cubed potatoes. Add the garlic to the water and bring to a boil. Boil until fork tender, then drain. Mash the potatoes with a potato masher. Then, add in butter, mascarpone cheese, salt, and pepper. Check the consistency and add a bit of cream at a time until light and fluffy.

Cilantro Chimichurri

2 bunches of cilantro

1/4 cup of sugar

2 tablespoons of vinegar

2 tablespoons of olive oil

1 good pinch of salt

1 good pinch of pepper

2 cloves of garlic

Add all of the ingredients into a blender and pulse until desired consistency. I usually only pulse a few times so the chimichurri remains chunky.


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