Italian Red Wine Pork, this meal went from delicious to fantastic. (Yes, I do realize that I've used the word fantastic twice with regards to this pork roast, it deserves it!)
Inspired by both the unusual recipe chosen by Christianna for the Vintage Recipe Swap and by the leftover pork roast in my refrigerator, this was one of the best meals I have ever made using leftovers. Thanks to this Russian Salad recipe for the inspiration to include apples in this dish, I never would have thought to do that and I loved the unexpected sweetness. Even my children ate every bite and I was thrilled with the result myself. My husband and I both remarked later that this dish turned out almost unbelievably well.
Roasted Italian Apples and Potatoes with Pork
Yield: 6 servings
6 medium red potatoes, about 4-5 cups chopped into 1/2" - 3/4" pieces
1 medium yellow onion, about 1 cup, chopped small
2 apples (I used gala), about 1 1/2 cups diced small
2 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon basil
1 tablespoon apple cider vinegar
3 cups Italian Red Wine Pork Roast, shredded and roughly chopped to bite size (reheated if cold)
Preheat the oven to 400 degrees. Place the potatoes, onion and apples in a large mixing bowl. Stir together the oil and all of the spices. Pour the spice mixture over the ingredients in the bowl and toss with your hands, to coat all of the pieces thoroughly.
Spread the mixture across a large baking sheet lined with a silpat or parchment paper. Roast for 30-40 minutes, until the potatoes are tender. Stir with a spatula, every 15-20 minutes. Remove from the oven, drizzle with the vinegar and toss quickly to coat. Add the chopped pork and toss lightly to combine. Serve warm and Enjoy!
ONE YEAR AGO TODAY: Homemade Grapefruit Soda