Hot Pepper Jelly~Dijon Crusted Pork Roast with Shallot-Fingerling Potatoes

Although “sheet pan suppers” are all the rage, I think many families have been preparing them for ages for their hungry families.  Throwing a roast dinner with vegetables into the oven is one of the most common meals  in my household.  This recent one was especially tasty and was cooking itself while I was doing an airport run.

Working in a shallow roasting pan,  I cut multiple slits in 4.5 pound pork butt roast and studded it with slices of garlic from 2 cloves.   I mixed 1/4 cup of Hot Pepper Jelly with 2 tablespoons of Dijon mustard and slattered this over the roast.  I surrounded the roast with fingerling potatoes tossed with 2 sliced shallots and 2 tablespoons of dried roasemary, a few glugs of olive oil and a few grinds of sea salt.  This went into a 400F degree oven on the lowest rack,  for 15 minutes.  Reduced heat to 350F for an additional 2 hours of roasting.  I tossed the potatoes around once. Delicious, hands free cooking for a family dinner with great caramelized crispy bits scraped off from the bottom of the pan. Yum!

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