Categories: Meals
Ingredients
- 1 Pork Roast
- 1/4 Cup Barbecue Sauce
- 3 Cloves Garlic
- 2 Ears Of Corn
- 11/4 Pounds Prince Of Orange Potatoes
- 1 Kirby Cucumber
- 1 Bunch Dill
- 2 Tablespoons Sugar
- 2 Tablespoons White Wine Vinegar
- 1/4 Cup Low-Fat Sour Cream
- 1 Tablespoon Bbq Pork Spice Blend (Smoked Sweet Paprika, Light Brown Sugar, Whole Dried Thyme & Garlic Powder)
Directions
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Preheat the oven to 450°F.
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Line a sheet pan with aluminum foil.
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Cut off and discard any netting from the pork; place on the prepared sheet pan.
- Drizzle the pork with 2 teaspoons of olive oil; season with salt, pepper and the spice blend.
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Roast 24 to 26 minutes, or until browned.
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Remove from the oven, leaving the oven on.
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Coat the browned pork with ⅓ of the barbecue sauce. Roast for an additional 6 to 8 minutes, or until cooked through. (An instant-read thermometer should register 145°F.)
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Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.
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While the pork roasts, wash and dry the fresh produce.
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Heat a large pot of salted water to boiling on high.
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Remove and discard the husks and silks of the corn; cut each cob into thirds.
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Peel the garlic cloves. Mince 1 clove; using the flat side of your knife, smash until it resembles a paste. Leave the remaining cloves whole.
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Thinly slice the cucumber into rounds; place in a heatproof bowl.
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Cut the potatoes into bite-sized pieces.
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Pick the dill leaves off the stems; reserve the stems and roughly chop the leaves.
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While the pork continues to roast, cut a piece of aluminum foil large enough to completely enclose the corn.
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Place the corn in the center of the foil in a single layer. Rub with the garlic paste. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Toss to coat.
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Tightly wrap the foil around the seasoned corn to create a packet. Carefully place directly onto the oven rack. Roast 14 to 16 minutes, or until tender.
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Remove from the oven and carefully unwrap. Transfer to a serving dish.
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While the corn roasts, in a small pot, combine the whole garlic cloves, dill stems, vinegar, sugar and ⅓ cup of water; season with salt and pepper to taste.
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Heat to boiling on high. Once boiling, remove from heat and carefully pour into the heatproof bowl of cucumber.
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Set aside to pickle, stirring occasionally, for at least 10 minutes.
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While the corn continues to roast, add the potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork.
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Drain thoroughly; rinse under cold water. Return to the pot.
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Off the heat, stir in the sour cream, dill leaves and 2 tablespoons of the pickling liquid; season with salt and pepper to taste.
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Transfer to a serving dish.
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Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Transfer to a serving dish. Drain off and discard the remaining pickling liquid from the pickles; discard the whole garlic cloves and dill stems. Transfer to a serving dish. Serve the sliced pork with the roasted corn, potato salad, drained pickles and remaining barbecue sauce on the side. Enjoy!