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Garlic and Herb Pork Roast With Potatoes, Wilted Spinach, and Cooling Cucumber Cream

 
One serving costs about $1.61

$1.61 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 gluten-free,gluten free
spoonacular Score:79%

Spoonacular Score: 79%

 

If you have roughly roughly 45 minutes to spend in the kitchen, Garlic and Herb Pork Roast With Potatoes, Wilted Spinach, and Cooling Cucumber Cream might be a great gluten free recipe to try. One serving contains 240 calories, 26g of protein, and 9g of fat. This recipe serves 10. For $1.61 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have greek yoghurt, onions, cucumber, and a few other ingredients on hand, you can make it. This recipe from Foodista has 2 fans. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is pretty good. If you like this recipe, you might also like recipes such as Garlic & Herb Encrusted Pork Roast with Pre-gravied Potatoes, Herb Garlic Roast Potatoes, and Garlic and Herb Pork Roast.

Ingredients

Servings:
2.5 lb
2.5 lb boneless pork butt
boneless pork butt
some
some fresh oregano
fresh oregano
some
some fresh rosemary
fresh rosemary
some
some fresh garlic
fresh garlic
1 lb
1 lb baby spinach
baby spinach
1 lb
1 lb red potatoes
red potatoes
3 medium
3 medium white onions
white onions
some
some EVOO
EVOO
some
some white balsamic vinegar
white balsamic vinegar
some
some lowfat greek yoghurt
lowfat greek yoghurt
1 medium
1 medium cucumber
cucumber
1
1  lemon
lemon
some
some black sea salt
black sea salt
2.5 lb boneless pork butt
2.5 lb
boneless pork butt
some fresh oregano
some
fresh oregano
some fresh rosemary
some
fresh rosemary
some fresh garlic
some
fresh garlic
1 lb baby spinach
1 lb
baby spinach
1 lb red potatoes
1 lb
red potatoes
3 medium white onions
3 medium
white onions
some EVOO
some
EVOO
some white balsamic vinegar
some
white balsamic vinegar
some lowfat greek yoghurt
some
lowfat greek yoghurt
1 medium cucumber
1 medium
cucumber
1  lemon
1
lemon
some black sea salt
some
black sea salt

Equipment

roasting pan
roasting pan
tongs
tongs
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
roasting pan
roasting pan
tongs
tongs
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

I pull the leaves off two sprigs of rosemary and two sprigs of oregano (about a loose 1/2 cup of herbage). I peel and mince 4 cloves of garlic. Along with a few glugs of EVOO, some sea salt, and some cracked black pepper, I mix all this savory yumyum into a paste in a bowl. Then I spread it liberally along what will be the inside of my meat-wad. See the strings laid out below? Im going to fold this slab in half, encasing my herbaliciousness in the inside. See? I slide this baby into a ziplock bag and set it in the fridge to marinate for a few hours (overnight will work, too). Its going to take at least 2 hours to roast, so I take it out around 4:00 pm And get my roasting pan set to high heat with a few glugs of EVOO shimmering on the surface. Im going to sear every surface of my luscious wrapped pink pig, which will help it cook through to tender later. I leave the fat-cap for last. Bottoms down! Then cut side, using tongs to flip when the surface has caramelized to a lovely golden brown. I even brown each tip, like so. Finally, I press the sweet sweet slice of quivering pork skin onto the searing hot oiled surface of my pan. After a few moments, I flip it the final time. The house has already started to spell amazing, and the beautiful bacony aromas released once fat hits heat is almost more than I can handle. Almost. The promise of porcine perfection to come keeps me in check. Oh, Ive nestled a few thick slices of white onion under my pork roast, because I dont want the bottom to oversear before the meat can release some juices, and then I dont want the bottom to stew in those juices too much. The onion elevates the roast while adding flavor. I wrap this in foil paper, and set into a Oven. It will bake for at least 2 hours; larger roasts will take longer, but for 2 people this is just the right size, and just the right amount of time to inhale the noxious tantalizing aromas before some sort of crazy sets in. I make my cucumber yoghurt right away, because I want the flavors to blend. I start my peeling, then slicing Then chopping my cucumber. I throw it into a bowl, along with my yoghurt, 2 cloves of minced garlic, some lemon zest, the juice of 1/2 that lemon, some sea salt, cracked black pepper And I mix it all well. I set this in the fridge, so all the flavors can come together. Which they do oh, baby they do. When my roast is almost done (pretty much right at the 1:45 mark), I prep my spuds by splitting them into quarters, and tossing them with lots of EVOO, sea salt, cracked black pepper, and another 1/2 cup of chopped fresh rosemary and oregano. Were bringing the scent and savory of the pork and potatoes together by lacing them both with the same herb blend. I spread these out on a sheet pan, and give them another healthy dose of EVOO, just to be sure theyre very heartily coated. I set this into the bottom shelf of my oven, right above the heating element, so that my edges will crust up nicely. Youll see. We purchased this lovely bottle of oregano scented white balsamic vinegar at O&Co. on Newbury Street. Tonight was the perfect time to break it out. Have you ever had french fries with vinegar? If not, I highly recommend it. This is the same concept. I had set aside the large bowl in which Id tossed my spuds; it was still coated with residual herbed EVOO, salt, and pepper. Ive sliced my white onions into strips, and I toss them into this reservoir with another few healthy glugs of oil, and another handful of oregano leaves. Heres where my vinegar comes in; I douse a healthy serving over this beautiful blend, stirring it all up very very well, soaking each each crisp slice of white root with dressing. Every few minutes or so, I toss it afresh; this reactive base quick-pickles my onion slices transforming the flavor from pungent to perky sweet. For the last 10 minutes of cooking my roast, I remove the foil from the top to expose the skin to the heat. I can easily twist a wee bit of meat off with my fork, letting me know it is tender and perfectly ready to serve. I set the heat to 425, then stick my roast back in the oven so the skin can crisp. Meanwhile, my onions have pickled And Ive layered my baby spinach over them Before I pour my spuds, sizzling oil and seared spices and all, over the whole pan. I toss this very well, letting the hot potatoes and oil wilt my spinach, and blending the pickled onions over the whole batch. My pork is ready to go: the fat cap is crisped and blistered, and the meat is fork-tender. This hunk of lovemeat almost slices itself, and the herbage cleavage is like a vein of precious green flavor gold. Topped with a cool cucumber cream, my thick, tender slabs of herbed rolled pork roast with crispy, savory skin are perfectly partnered with my snappy spuds and buttery greens. This is an elegant, delicious dinner that welcomes the first breezes of early spring through freshly re-opened windows. Light, fresh, and fantastic: I wish I could have you all over for dinner, because this was a company meal!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.61
Ingredient
2.5 pounds boneless pork butt
some fresh oregano
some fresh rosemary
some fresh garlic
1 pound baby spinach
1 pound red potatoes
3 mediums white onions
some EVOO
some white balsamic vinegar
some lowfat greek yoghurt
1 medium cucumber
1 lemon
Price
$6.27
$0.05
$0.12
$0.07
$5.35
$0.81
$0.73
$0.17
$0.14
$1.43
$0.48
$0.50
$16.11

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • get more price tips

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
240 Calories
26g Protein
8g Total Fat
14g Carbs
44% Health Score
Limit These
Calories
240
12%

Fat
8g
13%

  Saturated Fat
2g
17%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
69mg
23%

Sodium
147mg
6%

Get Enough Of These
Protein
26g
52%

Vitamin K
223µg
213%

Vitamin A
4290IU
86%

Vitamin B1
0.73mg
49%

Selenium
32µg
47%

Vitamin B6
0.82mg
41%

Vitamin B2
0.55mg
32%

Vitamin C
25mg
31%

Phosphorus
295mg
30%

Vitamin B3
5mg
29%

Zinc
4mg
29%

Manganese
0.56mg
28%

Potassium
939mg
27%

Folate
106µg
27%

Vitamin B5
2mg
20%

Magnesium
77mg
19%

Iron
3mg
18%

Vitamin B12
1µg
17%

Copper
0.27mg
13%

Fiber
2g
11%

Calcium
104mg
10%

Vitamin E
1mg
10%

Vitamin D
0.68µg
5%

covered percent of daily need

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