Wednesday, October 22, 2008

Seasoned Porketta Roast with Garlic Potatoes and Spinach Pomegranate Salad

  • 2 seasoned porketta roasts
  • 3 lb. red potatoes, washed and cubed
  • Water
  • 2 garlic cloves, minced
  • 1 cup sour cream
  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup pomegranate, seeded
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil

In a greased 2 - 2 ½ quart slow cooker, place pork roasts. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. When done, remove from slow cooker and place on a serving platter.

Place cubed potatoes in a large pot and cover with water. Cook until potatoes are tender, drain. After draining well, return to cooking pot and add minced garlic and sour cream. Mash potatoes with a potato masher or hand mixer. Serve warm.

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and pomegranate. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

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