So, I have been trying to take better pictures lately but I don’t have a light box like most bloggers and I am trying to snap pictures as my children are grabbing plates to eat. Sometimes like this picture they are a bit fuzzy or the lighting in our kitchen is poor. But, you get the idea.
I had a pork roast that was on sale this week to use as soon as possible. I was searching for a marinade or glaze when I thought about the ham I make. I love the brown sugar and whole grain mustard mixed together to form a sticky glaze. Well, ham is a kind of pork right? I’ll try it!
This was an awesome meal! It had tons of great flavors and I felt pretty good about what I was serving my family. The best part was that other than cooking the roast it came together really quickly. Three of the four of us LOVED the mashed cauliflower. My daughter liked the flavor but not the texture of the dish. We all liked the pork roast and even my son kept picking at it after dinner so I had to put it away.
I served this dish with green beans and a side green salad.
Best part for my mostly gluten-free son is that this meal was entirely gluten-free so he did not have a “different” dish. Even though he is 11 years-old and has been doing this for 7 years now he still wants to be “normal.”
- 2 1/2 – 3 lb. Pork Roast
- 1/2 cup brown sugar
- whole grain mustard
- 1 extra-large head of cauliflower, florets cut off and placed in a microwave safe bowl
- 4 oz. cream cheese (low-fat works fine)
- splash of fat-free half and half
- 1 tsp powdered garlic
- 1/2 tsp powdered onion
- 1/4 cup Parmesan cheese, freshly grated
- Preheat oven to 350 degrees.
- Place pork roast in a baking dish and season it well with salt and pepper on all sides.
- Mix brown sugar with enough mustard to make a paste.
- Coat the top and sides of the pork roast with the paste. If you have extra use it during baking to reglaze the pork roast.
- Bake until internal temperature reaches 140 degrees. Time will vary depending on the size and thickness of your roast. Use meat thermometer for best results.
- Allow meat to rest 5 minutes before cutting and serving.
- In a large microwave safe bowl mix cauliflower with 1/4 cup of water.
- Cover bowl tightly with plastic wrap and place in microwave.
- Heat for 3 minute intervals until cauliflower is tender and can easily be pierced with a fork.
- Remove plastic wrap and drain water from the bowl.
- Pour the cauliflower into a blender or food processor with all other ingredients.
- Blend until smooth and creamy but be careful of over processing.
3 Comments Add yours
I have a very simple glaze/marinade I use for roast pork that my whole family (including the picky eaters) loves, just brush maple syrup on top of the roast (1/4 to 1/2 cup depending on size of roast) then sprinkle frozen (or fresh) blueberries on top to coat surface of roast. I cook on low in a slow cooker for 6 hrs, but could be done in oven too…
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Sounds yummy! Can’t wait to try it.