Pork roast with braised vegetables
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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 From: Debbie Barry - Innermail Emc.Ve
