Roast Pork on Puree of potatoes, with mushroom, cream and carrots

Ingredients

For the Pork

500 gms Pork (curry cuts, boneless), alternatively use any pork cut preferably thin cuts which are easier to cook and roast

1 tsp salt

1 tsp black pepper

1/2 cup red wine

For the Puree

1 -2 tsps oil, use more if needed

2 tbsps butter

5 garlic cloves, minced

Half an onion, finely chopped

2 carrots, sliced in rounds

1/4 cup white whine

2 potatoes, cooked and mashed

Salt and pepper to taste

100 gms mushrooms, sliced

2-3 tbsps chopped parsley

100 gms Cream

Please Note: If the raw pork that you are using is tender, you may directly roast on a pan or grill oven of your choice. There is no need to pressure cook it then.

Method

Marinate pork cuts with salt and pepper, then cook the pork till it's 80% done in a pressure cooker. Remove the excess water and then toss it in a pan to roast. Place on medium heat and cook for 20 minutes, do not cover. Allow the water to evaporate, add a teaspoon of oil then and let the pork roast till it is brown and crispy. Regulate the heat between low to medium throughout, tossing the pork cuts to equally roast all sides evenly. Check the pork for softness and if cooked, remove and keep aside.

Keep the same pan back on heat and add 1 tablespoon butter and grease the pan on low heat. Add the garlic and saute for 30 seconds, then the onion and saute till translucent. Add the mushrooms and saute for 1 minute on medium heat. Pour in the white wine and saute for 2 minutes on low heat.

Next add the mashed potatoes and mix them all together using a spatula. Keep on low heat now and bring to a smooth, puree like texture. Mash any potato lumps and season with salt and pepper according to taste.

Finally add the carrots and cream, cook the mixture on low heat while stirring it constantly. Turn it off after 5 minutes. Ensure the mixture is on low heat, you may add the other tablespoon of butter if the mixture is sticking to the bottom. Garnish with parsley and check for taste.

Plate with a generous helping of the puree and top with the roast pork. Best eaten with red wine and toasted bread.