Pork Roast with Cauliflower Mashed Potatoes and Brussels Leaves

If you haven't tried Hormel's Always Tender Roast Flavor Pork Roast, you need to. I mean you really need to. It's name is a total giveaway, because that is exactly what it is. This roast is affordable, flavorful, juicy, and ultimately foolproof. Its only downfall is that it does take 70-80 minutes to cook, so its not the quickest, but it is as easy as it gets. So start by opening the package and putting it in a 350 degree oven. You'll want to let it rest for 5-10 mins before slicing it to serve.

Pick the leaves off of the brussels sprouts one at a time and rinse them in a colander. Let the leaves dry completely then toss them in a bowl with the olive oil, salt, & pepper until evenly coated. Spread the leaves into a single layer on a baking sheet. When there is 15 mins remaining on the roast add them to the oven. Cook for 20 mins total. These leaves get super crispy and so delicious. Its a fun change from roasted brussels sprouts.




While the leaves are drying cut up the cauliflower, onions, and potatoes. These can be a rough chop since they will be whipped once cooked. I like to leave the skin on my potatoes to make them seem more potato-y than cauliflower-y. My preference is Yukon Gold but red potatoes or even Idaho will work.

Bring a pot of water to a boil (throw in a bouillon cube if you feel so inclined) then add the cauliflower, potatoes, and onions. Boil for 15-20 minutes until soft. Drain the liquid and put back in the pot. Add the butter, milk, & sour cream and puree with an immersion blender. You can use a normal blender and do this in batches, but immersion blenders are not expensive and are really convenient. Buy one off of Amazon. You'll love it. Cut up the green onions and stir them in. When you plate it up, pour the extra juice over the meat and enjoy with a glass of white wine!

Pork Roast with Cauliflower Mashed Potatoes and Brussels Leaves
3-4 servings, 370 calories per serving
15 mins prep, 80 mins cooking time

• Hormel Always Tender Pork Roast
• 1 small or 1/2 large head of cauliflower 
• 2 medium yukon gold potatoes
• 1/2 yellow onion
• 1/2 lb. brussels sprouts 
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup milk
• 1 green onion
• 1/8 cup sour cream 
• salt & pepper to taste