Roasted Pork with Green Beans, Corn,and Shalott Vinaigrette
School has finally started. All the friends reunited. All the moms and dads teary eyed over their little one’s sitting at their desks and embarking on their new scholastic journey. The new year is upon us and to celebrate, tonight’s dinner is a little more time consuming than usual. The result is a great salad. Make extra and it will be great for lunch the next day.
The green bean recipe is adapted from a recipe by Michael Ruhlman. The pork sprinkled with fresh ground pepper and lots of salt, is simply seared with a shadow of oil into a large heavy bottomed skillet. Sear 3 minutes on each side and then place in the hot oven to finish the cooking process.