The perfect weekend pork roast and decadent mashed potatoes (Photos)

Considering the healthy appetites of weekend guest, entertaining is sure to be a success with this perfect pork roast. Pork loins can be a relatively expensive but are tender and delicious cuts. These cuts are also perfect to cook for a crowd of weekend guests. This large roast is a filling dish, yet takes little time to prepare. A four-pound boneless loin yields about eight servings.

A complete menu:

• Perfect Pork Roast
• Decadent mashed potatoes
• Steamed Brussels Sprouts
• Green Salad

Wine: A creamy Chardonnay with notes of apple, citrus and oak won’t overwhelm the mild herbal flavors in the pork roasts.

Ingredients needed to make the perfect pork roast:

• 2 cloves garlic, mince
• 2 tsp. marjoram leaves
• 1 tsp. sea salt
• 1 tsp. rubbed sage
• 2 1/2 tbsp. extra-virgin olive oil
• 1 (4 lb.) boneless pork loin

Steps:

1. Preheat oven to 350 degrees.
2. Combine in a small bowl, minced garlic, salt, marjoram leaves, sage and olive oil.
3. Rub the oil-spice mixture all over the pork roast. Place the pork roast in a shallow roasting pan.
4. Roast pork uncovered for about 1 hour or until the thermometer reads 170 degrees. Let roast stand for about 7 minutes before slicing.
5. Serve with mashed potatoes, brussels sprouts and a green salad.

Ingredients need to make decadent potatoes (yields about five servings):

• 2 lbs. yellow potatoes, peeled and cut into chunks
• 1 turnip, peeled and cut into chunks
• 1/4 cup heavy cream
• 1/2 cup unsalted butter
• 1/3 cup grated Parmesan cheese
• 1 tsp. sea salt
• 1 tsp. white pepper
• Garnish: dash of nutmeg

Steps:

1. Place turnip into a large pot and cover with salted cold water. Bring to a boil and cook until the turnips begin to get soft and tender. Add the potatoes and add more cold water if needed. Bring back to a simmer and cook until the potatoes are tender.
2. Melt the butter in a small saucepan. Set aside.
3. Drain the cooked potatoes and turnips. Return potatoes and turnips to the pot over a low heat. Add the melted butter and mash until the butter is will blended into the potato-turnip mixture.
4. Add cream and cheese to the potato-turnip, mixing well. Add the salt and pepper. Mix well.
5. Serve warm with a garnish of nutmeg.