Cooking Recipe Pork Roast With Braised Vegetables
Recipe Ingredients
Directions
: 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.
Combine reserved cooking liquid and 8 potato halves in container of an
(serving size: 3 ounces pork, 2 potato halves, 1 shallot, 1 tomato, 4
artichokes, and
1/3 cup gravy).
Recipe By : Cooking Light, May/Jun 1993, page 98
From: Debbie Barry - Innermail Emc.Ve