About 2 hours
Garlic Balsamic Pork Roast with Fresh Greens and Berries
and Roasted Potato Salad
- 3 lb boneless pork roast (Boston butt is great for this dish!)
- Drizzle of olive oil
- 4 tbsp balsamic vinegar
- 1 tsp garlic granules
- ½ tsp salt
- 10 cracks fresh black pepper
Warm Potato Salad
- 4 medium potatoes, cut into 1” cubes
- Drizzle of olive oil
- Sprinkle of salt, pepper, and garlic granules
- ½ c cherry tomatoes, halved
- ¼ onion, cut into slivers
- 2 green onions, chopped
- Salt & Pepper to taste
- 2 tbsp mayo or plain yogurt
- Sprig of fresh dill, minced (if not available use 1 tsp dry dill)
- 4 c salad greens
- ½ c fresh raspberries
- ½ c fresh blackberries (or blueberries)
- 5 fresh basil leaves, chiffonade
- Drizzle of olive oil and balsamic vinegar to dress the salad
Step by Step Instructions
Set the oven to 350°.
Place a generous drizzle of olive oil along with balsamic vinegar, salt, pepper, and garlic granules into a small bowl and whisk to combine. Place the pork roast into a shallow (greased) baking dish and pour the olive oil mixture over the roast. Roll the roast through the mixture and use your hands to massage it into the roast. When evenly coated pop the roast into the oven for 1 ½ – 2 hours, until an internal temperature of 145° – 160° is reached.
Place the cubed potatoes into a bowl. Drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then pour them onto a parchment lined baking sheet in a single layer and pop them into the oven with the roast (beside or beneath – does not matter) and roast for about 50 minutes until tender and golden then remove them from the oven and keep them on a warm spot on the stove top to keep warm until you are ready to serve.
Prepare the rest of the potato salad ingredient as noted above and pop all potato salad ingredients (except the potatoes) into a bowl. Set aside until the roast is done.
Place the salad greens, berries, and fresh basil into another bowl, toss, and set aside until the roast is done.
When the roast is done remove it from the oven, cover and let it rest for 10 minutes.
While the roast is resting mix your potato salad. Add the warm roasted potatoes to the rest of the potato salad ingredients and mix well and share over 4 plates.
Add a drizzle of olive oil and balsamic to the salad greens and toss well then share to each plate beside the potato salad.
Slice the pork roast and add a serving to each plate, then sit down and enjoy the delicious, savory flavors of this Sunday dinner!
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