white balsamic marinated pork roast with endive-pistachio salad and sweet potatoes Anna | Chairmans

Ingredients

• 2 lb Chairman’s Reserve® Pork sirloin roast, tied
• ¼ cup olive oil
• ⅛ cup white balsamic vinegar
• ½ teaspoon honey
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon shallot, minced
• 2 teaspoons garlic, minced
• ¼ cup parsley leaves
• 2 teaspoons oregano leaves
• 1 teaspoon rosemary
• 1 ½ teaspoons thyme leaves
• 28 oz sweet potato
• 1 ½ teaspoons kosher salt
• 4 tablespoons butter, melted
• 1 tablespoon parsley, chopped
• 8 oz endive leaves (red and yellow)
• 1 oz pistachio nuts, crushed
• 2 oz orange, peel removed and sliced
• 1 tablespoon pomegranate seeds
• 1 teaspoon olive oil
• ½ teaspoon shallots, minced
• ½ teaspoon lemon juice
• 1 teaspoon brown sugar
• ¼ teaspoon kosher salt