Pork Roast w/ Braised Vegetables
Source of Recipe
cooking light magazine
List of Ingredients
2 1/2 pounds rolled boneless pork loin roast (1)
1 tablespoon chopped fresh rosemary divided
1 tablespoon chopped fresh thyme divided
(original recipe calls for 1 teaspoon salt divided)
1/4 teaspoon pepper divided
Vegetable cooking spray
12 medium unpeeled round red potatoes halved
8 large shallots peeled
8 ripe plum tomatoes quartered
6 cloves garlic
9 ounces frozen artichoke hearts (1 package) thawed
3/4 cup low-sodium chicken broth
1/4 cup fresh lemon juice
(original recipe calls for 1 1/2 teaspoons olive oil )Recipe
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.
Combine reserved cooking liquid and 8 potato halves in container of an electric blender; cover and process until smooth.
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