Honey-Soy-Roasted Pork with Braised Vegetables
Serving Size: 6
- 4.25 Pound boneless pork shoulder roast, tied
- 0.75 Pound brussels sprouts, halved through the core
- 1 Pound medium turnips (about 5), peeled and cut into 1-inch wedges
- 1 Pound baby carrots (about 20), scrubbed
- 1 cup chicken stock or low-sodium broth
- 0.25 cup soy sauce
- 0.5 cup honey
- 2 Tbsp vegetable oil
- freshly ground black pepper
- kosher salt
- 1 cup veal demiglace (see Note)
- Preheat the oven to 400°. Season the pork all over with salt and pepper. In a large skillet, heat the oil until shimmering. Add the pork roast and cook over moderately high heat, turning, until browned all over, about 12 minutes. Transfer the pork to a 12-by-14-inch roasting pan.
- Pour off all of the fat from the skillet. Add the honey and cook over moderate heat, stirring, until it turns a deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace and chicken stock and bring to a boil. Pour the liquid over the pork and roast for about 50 minutes, basting every 10 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 120°; add 1/4 cup of stock or water to the roasting pan if the juices evaporate too quickly.
- Scatter the carrots, turnips and brussels sprouts around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant-read thermometer inserted in the thickest part registers 150°. Transfer the pork roast to a carving board, tent it with foil and let it rest.
- Return the roasting pan to the oven and roast the vegetables for 20 to 25 minutes longer, until tender. Using a slotted spoon, transfer the vegetables to a medium bowl. Pour the pan juices into another smaller bowl or a gravy boat.
- Thinly slice the pork and serve with the pan juices and vegetables.
Notes: Veal demiglace, a kind of concentrated stock, is available at Whole Foods and other specialty markets.
Recipe Credit: Tetsu Yahagi
Image Credit: Con Poulos