Honey-Garlic Glazed Pork Shoulder with Sweet Potato Mash and Charred Broccoli
20min
55min
4
580
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Chef's Note
The key to this dish is developing a proper fond when searing the pork. Don't rush this step - those browned bits are flavor gold for your sauce. If your pork shoulder steaks are thicker than 1 inch, increase the oven time by 5-10 minutes, checking with a meat thermometer for 145°F internal temperature.
Tags
Ingredients
2 pounds boneless pork shoulder (cut into 1-inch thick steaks)
2 pounds sweet potatoes
2 medium broccoli crowns
6 cloves garlic cloves
1/3 cup honey
1/4 cup soy sauce
2 tablespoons apple cider vinegar
3 tablespoons butter
2 sprigs fresh rosemary
3 sprigs fresh thyme
1/2 cup chicken stock
1/4 cup whole milk
3 tablespoons olive oil
to taste salt
to taste black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel sweet potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer for 15 minutes until fork-tender.
- 3
While potatoes cook, trim broccoli crowns into florets. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
- 4
Mince 4 cloves of garlic. Finely chop 1 sprig of rosemary and 2 sprigs of thyme, removing woody stems.
- 5
Pat pork shoulder steaks dry with paper towels. Season generously with salt and pepper on both sides.
- 6
Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat until shimmering.
- 7
Sear pork steaks for 4 minutes per side until deeply browned, creating a good fond (browned bits) on the pan. Work in batches if needed to avoid overcrowding.
- 8
Transfer pork to a plate and reduce heat to medium. Add minced garlic, remaining whole rosemary sprig and thyme sprigs to the pan. Sauté for 1 minute until fragrant.
- 9
Add 1/2 cup chicken stock to deglaze the pan, scraping up all the browned bits with a wooden spoon. This is crucial for developing flavor.
- 10
Stir in honey, soy sauce, and apple cider vinegar. Bring to a simmer and cook for 5 minutes until slightly reduced and thickened.
- 11
Return pork to the pan, spooning sauce over the meat. Transfer skillet to the oven and roast for 15 minutes, basting once halfway through.
- 12
Place the broccoli in the oven at the same time as the pork. Roast for 15 minutes until edges are charred and crispy.
- 13
While pork and broccoli roast, drain the sweet potatoes and return to the pot. Add 2 tablespoons butter, milk, chopped herbs, salt and pepper.
- 14
Mash sweet potatoes until smooth and creamy. Cover to keep warm.
- 15
Remove pork from oven and transfer to a cutting board. Let rest for 5 minutes.
- 16
Return the sauce to the stovetop and simmer for 3 minutes to further reduce if needed. Whisk in remaining 1 tablespoon butter to finish the sauce.
- 17
Slice pork against the grain and arrange over sweet potato mash. Drizzle with honey-garlic sauce and serve with charred broccoli.
Nutrition Information (per serving)
580
42g
45g
26g
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