Smoky Polish Pork with Roasted Vegetables
A hearty, gluten-free dish featuring smoky pork, roasted vegetables, and a crispy gratin topping.
Ingredients
- ●1 lb Smoky Pork Shoulderpre-cooked
- ●4 medium Roasted Carrotspeeled and chopped
- ●2 large Roasted Potatoespeeled and chopped
- ●1 lb Roasted Brussels Sproutstrims and halved
- ●4 tbsp Butterunsalted
- ●1 cup Heavy Creamgratin topping
- ●2 tbsp All-purpose Flourmake sure gluten-free
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss carrots, potatoes, and Brussels sprouts with 2 tbsp butter, salt, and pepper until evenly coated.
- 3
Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- 4
In a large skillet, melt 2 tbsp butter over medium-high heat. Add the pre-cooked pork shoulder and cook until browned on all sides, about 5-7 minutes.
- 5
Transfer the pork to a baking dish and top with the roasted vegetables.
- 6
In a small bowl, whisk together heavy cream and flour until smooth.
- 7
Pour the cream mixture over the pork and vegetables, and sprinkle with grated cheddar cheese.
- 8
Transfer the dish to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and the sauce is bubbly.
- 9
Serve hot and enjoy!