Free Recipe Pork Roast with Braised Vegetables

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Pork Roast with Braised Vegetables Recipe

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

Pork Roast with Braised Vegetables Preparation

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. Yield: 8 servings (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 Posted to MC-Recipe Digest V1 #256 Date: Thu, 24 Oct 1996 23:52:55 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> Serving Ideas : Serve gravy with pork and vegetables.

Cooking Temperature:

Recipe Serves: 8

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