Rosemary & Cinnamon Braised Pork with Mashed Potatoes
/This is one of our favorite recipes! It is pretty easy to put together, always turns out well, can be easily doubled to accommodate more people, and it elevates any meal into a special occasion.
It might seem complicated, but I assure you that it is well worth it. The pork comes out so tender and flavorful. I think the cinnamon is the secret ingredient. And the mashed potatoes are integral to make the meal, so don’t skip those!
Rosemary & Cinnamon Braised Pork with Mashed Potatoes
Ingredients for the Pork
2.5–3 lbs pork loin
2 tablespoons kosher salt
1/4 cup extra virgin olive oil
3 cloves garlic, smashed with the side of a knife
2 cups dry white wine
2 sprigs rosemary
1 (28-ounce) can whole tomatoes with juices
1/2 teaspoon ground cinnamon
Ingredients for the Mashed Potatoes
6 potatoes
1/3 cup milk
1/4 cup sour cream
1 tablespoon butter
Directions for the Pork
Season the meat with the salt. Cover and refrigerate overnight in your baking pan. (If you forget to salt the pork overnight, don’t fret. Just salt it and set it aside in the fridge while you prepare the other ingredients. It will be fine.)
Preheat oven to 275 degrees.
In a pot, heat the olive oil over medium heat. Add the garlic and cook, stirring occasionally, for about 3 minutes, or until it softens and starts to turn golden. Add the wine and rosemary and boil for about 8 minutes, or until the wine has almost fully evaporated.
Meanwhile, place the tomatoes and their juices in a bowl and crush with your hands or the back of a wooden spoon. Once the wine has reduced, stir in the tomatoes with their juices and the cinnamon. Bring the sauce to a boil, then remove from the heat.
Remove your baking pan with the pork from the refrigerator; make sure the meat is evenly distributed in the pan. Carefully pour the sauce over the meat. Cover the roasting pan with aluminum foil and transfer to the oven.
Braise the meat in the oven for 3.5 hours. (It will pull apart easily when done.)
Remove the pan from the oven and let the meat cool slightly in the braising liquid while you finish the mashed potatoes.
Directions for the Mashed Potatoes
When there is about 45 minutes left on the meat, get your potatoes prepped by washing and roughly peeling them. Chop the potatoes into quarters.
Fill a large pot with water, add the potatoes, and then heat over high heat until boiling.
Let boil for 20–30 minutes. Use a fork to test if the potatoes are done. They should be soft and the fork should easily pierce them.
Once the potatoes are soft, drain the water using a colander. Return the potatoes to the pot.
Add milk, sour cream, and butter. Mash thoroughly until the potatoes are creamy with minimal lumps. If they seem too dry, add a little extra milk and butter.
Serve the pork in a bowl over the mashed potatoes. Enjoy!
