Flat Iron Braised Pork with Fennel, Onions & Half Sweet Mashed Potatoes

Let's just start off by me saying: "I'm not a pork fan." That said, my husband likes variety in food and he's a meat eater sooooooo every once and a while I humor him. Went to a great butcher shop in Salem, NH and found some kind of pork I could say "yes" to. I happen to like flat iron steak, so when I saw a cut of flat iron pork marinated in Italian seasoning- I picked it up. Generally I make my own marinades so if you follow this recipe you can start by adding parsley, oregano, basil, salt, pepper, olive oil and a good vinegar to your flat iron cut over night- then use it the next day with recipe as follows...

You will need:

• one 2 lb or so flat iron (marinated) pork cut 
• 1/2 cup red wine 
• 1/2 balsamic good vinegar 
• 2 fennel bulbs, ends trimmed 
• 1 medium red onion 
• 2 garlic cloves, minced 
• 10 sun-dried tomatoes 
• 6 (or so) squash blossoms 
• 4 sprigs rosemary 
• 4 sprigs thyme
• 1 teaspoon paprika 
• salt & pepper to taste 
• 3-5 tablespoons olive oil 

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Half Sweet Mash: 

• 2 small sweet potato 
• 3 medium russet potato 
• 1/2 cup plain greek yogurt
• 1/2 teaspoon garlic salt 
• 1 teaspoon dried leeks 

I used a dutch oven to make this but you could certainly make use of a heavy bottomed pot or tangine. Preheat your oven to 375. 

On the stove top heat the range to high. Add 3 tablespoons of olive oil and place marinated pork and 8 sprigs of herbs into the hot pan. After 2-3 min turn over and heat 2 min more. You basically just want a good sear to seal in juices. 

Meanwhile, take your washed and trimmed fennel and onion and slice thinly. Once you have removed the pork and set aside- add a little more oil (about 2 tablespoons) to the hot pot. Add in the fennel, onion, dried tomatoes and garlic- cook down until nearly translucent. Add in the balsamic, red wine and paprika. Scrap down the dredges of the pot on bottom and add back in the pork- try to place it under the veggies to braise in the oven. Add salt and pepper to taste. Transfer the covered pot into the oven for 45 min. 

Meanwhile. scrub and wash the sweet and russet potatoes and cut into cubes, skins on. Put into a tall pot with cold water and salt and set on the stove to boil. Once fork tender- drain over sink and put back into hot pot. Add in yogurt, garlic salt and dried leeks. Use a hand mixer to blend together. If you need to add extra yogurt to smooth out the texture go ahead. You can salt and pepper if necessary. 

When the pork has cooked through and the veggies are braised - you can serve right over the mashed potatoes - Bon Appetit 

xoxo Renee