Unfussy, homey and substantial, a roast is the quintessential dinner centerpiece. But it takes so much work, right? Not necessarily! This pork roast is as easy as can be: First it gets a quick garlic-mustard rub, and then it goes into the oven for just about an hour. That’s it! Instead of the traditional side of mashed potatoes, why not try mashed chickpeas? They bring an extra helping of protein and fiber to the plate, and are a great way to use up extra cooked beans (canned work great, too) that you might have in the fridge. Everything gets drizzled with a lemon vinaigrette for a terrifically tangy finish!
Pork Roast with Mashed Chickpeas and Lemon Vinaigrette
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1 teaspoon dried parsley
- In a small bowl, using a fork, mix oil, lemon juice, salt and parsley together until combined. Set aside.
Pork Roast and Chickpeas
- 1 pork loin roast, about 4 pounds
- 1 tablespoon mustard
- 6 cloves garlic, minced
- 1 tablespoon each dried thyme and dried rosemary
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 (15-ounce) cans chickpeas, rinsed and drained, or 3 cups cooked chickpeas
- 3/4 cup low-sodium chicken broth or water
- Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil. Brush roast with mustard until evenly coated. In a small bowl, combine garlic, thyme, rosemary, salt and pepper. Rub herb mixture evenly over roast until well-coated.
- Transfer roast to prepared baking sheet. Roast until light golden-brown, or until meat thermometer reads 145°F, about 1 hour to 1 hour 15 minutes. Remove from oven and allow to rest for 20 minutes before slicing.
- Meanwhile, in a saucepan over medium heat, combine chickpeas and broth. Bring to a simmer until fully heated through, about 5 minutes. Using a fork or potato masher, mash chickpeas until smooth.
- Serve sliced pork with mashed chickpeas and top with vinaigrette.
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