One of the best things about it getting warmer out is the new produce that we now have access to. Ramps have finally made an appearance at Whole Foods, so I grabbed a handful and incorporated them into my pork roast last night. They are oniony and garlicky and you can eat the entire thing, leaves and all. I also grabbed some pearl red onions that I usually don't see at the store for some added color and flavor. Then I just scoured the pantry for some other veggies to throw in a voila! Instant pork roast. Ok, well not "instant" I guess. Usually I go the 15-ingredient route but I wasn't feeling it yesterday, so here's what I threw together that you can try out for yourself. It's fool-proof and delicious and you can tailor it to what you've got at home:
1. Cut fat off pork, season with salt and pepper, pat dry, and sear in fat (oil or butter).
2. Throw in whatever veggies you have around (I used red fingerlings, red pearl onions, ramps, and baby carrots).
3. Pour in chicken stock halfway up the veggies. Pour in lemon juice (use about half the amount of stock you used). You can also add in dry white wine, but I didn't have any handy.
4. Add whatever fresh herbs you have around (I almost always have thyme around but anything will work).
5. Bring to a simmer, cover, and put in oven at 350 until internal temp is 150-160, depending on how you like your pork. I usually take it out at 150 and let it sit, covered, about 10 minutes. Enjoy!
Ok, so you can't eat ALL of the ramp. Gotta remove the roots.
Pre-oven, because I've decided that that is when roasts look more camera-ready.
As an added bonus, I have discovered that this is a great way to get a certain someone to eat his veggies (while sneaking in the occasional turnip or two).