Tuck into autumn with the second installment of our newest column — In Good Taste features a monthly recipe from the kitchens of the Silver Shamrocks and Forks & Fetes in Rochester. Chef and Owner Deb Silver, known for her seasonal from-scratch cooking and warm hospitality, is a lifelong creative and community builder — her talent and celebration of people and places help make Rochester the special place it is.
This month, Chef Deb combines classic autumn harvest flavors with rich, warming ingredients in her Golden Harvest Pork with Fennel, Apples & Golden Mustard Sauce.
Bon appetit!
CHEF DEB’S GOLDEN HARVEST PORK
WITH FENNEL, APPLES & GOLDEN MUSTARD SAUCE
Savory roasted pork, tart apples and caramelized fall vegetables are finished with a tangy golden mustard sauce. Serves 6-8.
Ingredients: Pork and Vegetables
- 2½ pounds boneless pork shoulder, cut into 1-inch cubes
- 3 Tbsp. Porky’s Powder or favorite pork BBQ seasoning (salt-free)
- 3 fennel bulbs, thinly sliced
- 2 Granny Smith apples, cored and thinly sliced
- ½ small red cabbage, thinly sliced
- 1 red onion, thinly sliced
- 2 Tbsp. olive oil
- 1 tsp. caraway seeds
- 1 Tbsp. each kosher salt and cracked black pepper
Golden Mustard Sauce
- ½ cup white wine vinegar
- ¼ cup golden raisins
- 1 garlic clove, grated
- 1 Tbsp. honey
- 2 Tbsp. yellow mustard
- 1 Tbsp. whole-grain mustard
- 1 Tbsp. chopped fresh parsley
- 2 Tbsp. cold unsalted butter
- Salt and pepper, to taste
Preparation
- Heat oven to 425°F and coat a large rimmed baking sheet with cooking spray.
- Toss fennel, apples, cabbage and onion with olive oil, caraway seeds, salt and pepper. Spread evenly on the baking sheet.
- Coat pork with seasoning and arrange over the vegetables. Roast for 1–1½ hours, turning the pork and stirring the vegetables halfway through. Cook until the pork is tender and reaches 150–155°F. Let rest briefly.
- Meanwhile, simmer vinegar, raisins and garlic in a small saucepan. Remove from heat and cool slightly. Whisk in honey, both mustards, parsley and cold butter. Season to taste.
- Arrange the roasted pork and vegetables on a platter. Spoon the golden mustard sauce over the top and serve warm.