Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches (Tyler Florence) Recipe

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Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches (Tyler Florence)
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Ingredients
25
Count
Nutrition
698
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
  2. Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
  3. Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is wilted.
  4. Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft.
  5. Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
  6. Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 698.14 Kcal (2923 kJ)
Calories from fat 173.39 Kcal
% Daily Value*
Total Fat 19.27g 30%
Cholesterol 219.06mg 73%
Sodium 3852.51mg 161%
Potassium 1541.69mg 33%
Total Carbs 52.55g 18%
Sugars 42.05g 168%
Dietary Fiber 3.88g 16%
Protein 77.47g 155%
Vitamin C 52mg 87%
Vitamin A 3.7mg 124%
Iron 91mg 505%
Calcium 249.4mg 25%
Amount Per 100 g
Calories 61.27 Kcal (257 kJ)
Calories from fat 15.22 Kcal
% Daily Value*
Total Fat 1.69g 30%
Cholesterol 19.22mg 73%
Sodium 338.1mg 161%
Potassium 135.3mg 33%
Total Carbs 4.61g 18%
Sugars 3.69g 168%
Dietary Fiber 0.34g 16%
Protein 6.8g 155%
Vitamin C 4.6mg 87%
Vitamin A 0.3mg 124%
Iron 8mg 505%
Calcium 21.9mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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