Kurobuta Pork Roast with Potato Apple Mash

BY: Rebecca Robison

  • cooking-duration 1 hour 15 minutes
  • servings 4 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

A Kurobuta pork roast crusted with fennel and served on a bed of potato apple mash is pure comfort food. Apples add sweetness to the mash and compliment the pork beautifully. The caramelized onion relish adds another layer of texture and flavor to the dish. 

Rebecca Robison is a Boise-based food stylist with over 30 years of experience. She also is well known for her prop styling and recipe development. Rebecca has styled literally hundreds of Snake River Farm's photoshoots. Find her on instagram: @boisefoodstylist


Pork Roast

  • Snake River Farms Kurobuta Pork Roast Buy Now

  • 2 tablespoons fennel seeds, coarsely crushed

  • Sea salt and fresh ground black pepper

  • 3 cloves garlic, crushed

  • Dijon mustard (about 1 tablespoon)

  • ½ cup white wine or chicken broth

Red Onion Relish

  • 1 tablespoons olive oil

  • 1 large red onion, thinly sliced

  • 2 sprigs of fresh thyme, stems removed

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon brown sugar

Potato-Apple Mash

  • 5-6 medium Yukon gold potatoes, skin on, cut in large cubes

  • 3 Granny Smith Apples, peeled and cut into large chunks

  • ½ milk or cream


Heat oven to 425°F. Position rack in the middle of the oven. Place the fennel, salt and pepper (to taste) and garlic in a small bowl and mix together. Set aside.
10 minutes
Trim fat off top of the roast if desired, leaving about ¼” layer. Pre-heat a medium skillet on the stove top over high heat and sear the fat side of the roast until it begins to crisp. Remove from pan and brush the mustard all over the roast. Sprinkle with the fennel garlic mixture and place roast fat side up in a lightly greased oven pan.
10 minutes
Pour wine or broth in the bottom of the pan. Cook for 10 minutes then lower the temperature to 350°F and cook for another 35 minutes or until internal temp reads 140-145°. Remove from oven and cover with foil and let rest. While roast is cooking prepare the onion relish and the potato-apple mash.
To serve: Divide the potato apple mash among plates and add slices of pork, top with onion relish. Thicken pan drippings if desired and drizzle around the pork and potatoes.
Heat oil in a large skillet over medium high heat. Add the red onions, thyme, salt and pepper. Cook until the onions are caramelized and tender, stirring often. Stir in the vinegar and sugar.
15 minutes
Place the potatoes and apples in a large saucepan of salted cold water. Cover and bring to a boil. Cook until fork tender then drain.
20 minutes
Return to the pan over medium heat. Add the cream, thyme, salt and pepper and mash together. They will be a bit more textured with the skin on.
10 minutes