Side Pannel
Pork Roast with Braised Vegetables
Pork Roast with Braised Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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