Sunday Night Dinner – Pork Roast and Ice Cream Floats


It’s always great to end the weekend with Jess and Glen.  It’s so fantastic that our boys are growing up together and the adults get to stay connected.  Sunday night dinners rock.  With the holiday season upon us and Thanksgiving on Thursday I am reflecting on what I’m thankful for.  Sharing fresh food with amazing friends is at the top on the list.  So, in being thankful this week and every week, Jess and Glen, we love you!

Tonight we shared a crock pot pork roast and fun floats for dessert that really brought me back to being a kid.  Let’s start with the roast.  The first winter share had so much to offer it was hard to decide what to make for dinner!  To start this roast I seasoned with salt and pepper and seared the roast on all sides. Place the roast into your crock pot.

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In the same pan you seared the meat, add one chopped onion and one sliced leek. Cooking this in a little oil until they start to get a little tender.

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To the same pan add 1/4 cup of apple cider vinegar and cook for a few minutes longer, until the vinegar is about half way gone.  Use the liquid to scrape up all of the brown bits on the pan.  Deglazing the pan gives the dish a ton more flavor.  Do not skip this step, the acid from the vinegar helps to tenderize the meat as well.

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While that is cooking down, add two bay leaves to the crock pot and full garlic cloves, do not chop these.

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The onions and leek go into the crock pot as does two and a half cups of apple cider.  Put this on low and let it cook for 5-6 hours until the meat is tender but not falling apart.

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When the cook time is done use the cooking liquid to make a nice gravy.  Strain all of the solids out of the liquid and discard them.

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Simmer the liquid for 10-15 minutes until it has reduced.  Add a touch of cayenne pepper and two teaspoons of mustard to the sauce.  At the end, whisking constantly, add two Tablespoons of cold butter.  Can you believe I forget to take a picture of the sauce!

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Here is a look at the final meal. Make note of the squash, I will post about that later in the week.  For now…on to dessert.

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See where I’m going with this one?  It was like being a kid again!  Yesterday when the share came home I had to stop Alex from drinking the tower soda, I was saving it for Sunday dinner ice cream floats!  So good.  Who would have thought that ginger ale would pair so nicely with chocolate ice cream?  Give it a try.  Enjoy!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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