• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pork Roast with Braised Vegetables

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 1/2 lb Rolled boneless pork loin
  • -roast; (1)
  • 1 tb Chopped fresh rosemary;
  • -divided
  • 1 tb Chopped fresh thyme; divided
  • 1 ts Salt; divided
  • 1/4 ts Pepper; divided
  • Vegetable cooking spray
  • 12 md Unpeeled round red potatoes;
  • -halved
  • 8 lg Shallots; peeled
  • 8 Ripe plum tomatoes;
  • -quartered
  • 6 Cloves garlic
  • 9 oz Frozen artichoke hearts; (1
  • -package) thawed
  • 3/4 c Low-sodium chicken broth
  • 1/4 c Fresh lemon juice
  • 1 1/2 ts Olive oil


Unroll roast, and trim fat.

Combine 1 teaspoon rosemary, 1 teaspoon thyme, and 1/4 teaspoon salt; rub
inside surface of roast with rosemary mixture.

Reroll roast; secure at 1-inch intervals with heavy string. Combine 1
teaspoon rosemary, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon
pepper; sprinkle over roast.

Coat a large Dutch oven with cooking spray; place over medium-high heat
until hot. Add roast, and brown on all sides; remove pan from heat. Arrange
potatoes and next 4 ingredients around roast.

Pour broth, lemon juice, and oil over vegetables, and sprinkle with
remaining rosemary, thyme, salt, and pepper.

Cover and bake at 425 deg for 20 minutes; reduce heat to 325 deg, and bake
1 hour or until meat thermometer registers 160 deg. Place roast on a
platter. Drain vegetables, reserving 1-3/4 cups cooking liquid. Reserve 8
potato halves, and arrange remaining vegetables around roast.

Serving Ideas : Serve gravy with pork and vegetables.

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