How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Pork with Buttermilk-Onion Puree?

You need 12 ingredients. The key ingredients include: 1 stick plus 3 tablespoons unsalted butter, 1/4 cup extra-virgin olive oil, One 2-pound pork shoulder roast, tied, Salt, and more.

Is Roast Pork with Buttermilk-Onion Puree suitable as meat & poultry?

Yes, Roast Pork with Buttermilk-Onion Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roast Pork with Buttermilk-Onion Puree?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pork with Buttermilk-Onion Puree Recipe

Name: Roast Pork with Buttermilk-Onion Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick plus 3 tablespoons unsalted butter; 1/4 cup extra-virgin olive oil; One 2-pound pork shoulder roast, tied; Salt; Freshly ground pepper; 3 thyme sprigs; 3 garlic cloves, unpeeled; 2 sweet onions (1 1/2 pounds), chopped; 1 cup buttermilk; 7 small endives6 halved lengthwise, 1 thinly sliced crosswise; 1/4 cup pitted and halved kalamata olives; 1 tablespoon freshly squeezed lemon juice

Roast Pork with Buttermilk-Onion Puree

Eats Now Editorial Team · 951 kcal · Meat & Poultry

1
Preheat the oven to 400 degrees .
2
In a large ovenproof skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
3
Season the pork roast all over with salt and pepper.
4
Add the pork, thyme sprigs and garlic cloves to the skillet.
5
Cook over moderate heat, turning occasionally, until the pork is browned on all sides, about 10 minutes.
6
Transfer the skillet to the oven and roast the pork for about 1 hour, turning the meat and basting it with the pan juices every 15 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees .
7
Transfer the pork to a rack set over a baking sheet and let rest for 30 minutes.
8
Meanwhile, in a large saucepan, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil.
9
Add the onions and cook over moderately low heat, stirring occasionally, until they are very soft but not browned, about 30 minutes.
10
Add the buttermilk, bring to a simmer and cook, stirring occasionally, until the liquid is reduced and the onions are very tender, about 20 minutes.
11
Transfer the onion-buttermilk mixture to a blender and add 4 tablespoons of the butter.
12
Puree the mixture until very smooth and season with salt and pepper.
13
In a large skillet, melt 2 tablespoons of the butter.
14
Arrange 6 of the endive halves cut side down in the skillet and season with salt and pepper.
15
Cook over moderately high heat, turning, until nicely browned on both sides and crisp-tender, about 5 minutes.
16
Repeat with the remaining 2 tablespoons of butter and endive halves.
17
In a medium bowl, combine the sliced raw endive with the halved olives, lemon juice and the remaining 2 tablespoons of olive oil and season with salt and pepper.
18
Toss the endive to coat with the dressing.
19
Transfer the pork roast to a cutting board.
20
Remove the strings and discard.
21
Cut the meat crosswise into 4 thick slices.
22
Spread the onion puree on plates.
23
Arrange the endive halves on the puree and set a slice of pork on top.
24
Scatter the endive salad over all and serve.

Roast Pork with Buttermilk-Onion Puree

How did you like this recipe?

Frequently Asked Questions