Another Sunday and another day in the kitchen, dear Reader and under Mimi’s close guidance, we whipped up her Black Pig Pork Roast and Garlic Mashed Potatoes! These two recipes pretty much go hand in hand, plus – garlic is certainly the underlying theme and the key for success among both recipes.
First of all, Mimi calls for twenty, yes you read that right! TWENTY cloves of garlic! Nutty, but it smelled delicious and the roasted bits of garlic were perfect for mashing into the mashed potatoes. The same mashed potatoes that we stuck half a head of garlic cloves into before mashing in even more garlic into. It’s a good thing my husband and I aren’t just dating anymore – we can all have garlic breath and no one worries!
Certainly I think this pork recipe in particular is very specific to Black Pig, which she says is a very special and tasty pig in France, but I was using a pork loin from what I’m sure was a very American pig (hehe) and while the loin came out incredibly tender, it was great for that, but there was a complete lack of flavor.
By cooking the pork loin, wrapped in bacon and swathed in garlic cloves, it didn’t have quite the amount of flavor in the meat as I would have liked. So the next time I make this recipe, I think I will rub the salt, pepper, thyme and olive oil into the meat directly then wrap it in bacon. I think that would give it the most flavor when using any pig other than the French Black Pig.
On to the Garlic Mashed Potatoes!
This wasn’t one of our assignments, but when making this recipe, it really shouldn’t be missed. We really love garlic mashed potatoes in our house and we regularly toss in half an onion and a couple cloves of garlic into the pot of potatoes because it gives them seriously remarkable flavor but what I don’t do is to add cream to the final product instead of just milk. And boy does that elevate the dish!
What isn’t in the recipe is to use some of the roasted garlic from the pork loin and mash it into the mashed potatoes; nor was it in the recipe to put half a head of garlic cloves into the water with the potatoes while they cook – but I certainly suggest it. Don’t bother peeling the potatoes either, scrub them clean, chop them up and cook them with a ridiculous amount of garlic cloves and mash in even more garlic.
The thing that carried crowned the dish, aside from crisping the bacon a bit more by keeping it under the broiler for about ten minutes, was to top the pork with Apple Compote. Not only was suggested by Mimi, but I made this amazing recipe from a friend’s blog and not only was it amazing over ice cream in the middle of the afternoon but it also completely put this pork loin over the top! My girls love apples, pork and mashed potatoes and this was a knock ’em outta the park combination – a make-again for sure!
This post participates in “Weekend in a French Kitchen,” a project where we are cooking virtually all of the recipes from two different cookbooks. The recipes from today can be found in Mimi Thorisson’s, “A Kitchen in France.” Please get a copy of the book for all the delicious recipes within! If you would like to join our group, click here! It’s a wildly tasty habit that will turn into a weekly tradition!