Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette

Ingredients

• 1 tablespoon ancho chile powder 
• 1  bay leaf 
• 6  peppercorns black
• 0.3 cup walnuts black
• 3 pound roasted boneless
• 2 tablespoons butter cold
• 1  carrots peeled coarsely chopped
• 1  celery stalk coarsely chopped
• 4 ounces maytag cheese blue crumbled
• 1 cup frisée 
• 4 cloves garlic coarsely chopped
• 2  granny smith apples cored peeled quartered
• 1 tablespoon honey 
• 1  jalapeno coarsely chopped
• 0.8 cup olive oil 
• 2 tablespoons olive oil 
• 1  onion peeled coarsely chopped
• 1.5 cups spicy orange vinaigrette 
• 2 cups orange juice 
• 6 sprigs parsley 
• 2 tablespoons onion red coarsely chopped
• 2 tablespoons red wine vinegar 
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 4 servings salt and pepper to taste
• 3 cups water 
• 1 cup watercress 
• 1 cup white wine 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• blender
• slotted spoon
• dutch oven

Directions

1. For the Roast: Preheat oven to 325 degrees F.
2. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides.
3. Drain off the fat, and add the remaining ingredients to the pot.
4. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours.
5. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon.
6. Add more water if needed. Bring the cooking liquid to a boil and reduce by half.
7. Whisk in the butter and season with salt and pepper to taste.
8. Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup.
9. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified.
10. Add the honey and salt and pepper to taste.
11. Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat.
12. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes.
13. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.