Pork roast with braised vegetables

Yield: 8 Servings

Measure Ingredient
8 ripe plum tomatoes --
6 cloves garlic

2½ lb rolled boneless pork loin : roast -- (1)

1 TB chopped fresh rosemary --

: divided

1 TB chopped fresh thyme --

: divided

1 ts salt -- divided

¼ ts pepper -- divided

: Vegetable cooking spray 12 md unpeeled round red potatoes : halved

8 lg shallots -- peeled

: quartered

9 oz frozen artichoke hearts -- : (1 package) thawed

¾ c low-sodium chicken broth ¼ c fresh lemon juice

1 ½ ts olive oil

Unroll roast, and trim fat.

Combine 1 teaspoon rosemary, 1 teaspoon thyme, and ¼ 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, ¼ teaspoon salt, and ⅛ 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 1-¾ 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

⅓ cup gravy).

Recipe By : Cooking Light, May/Jun 1993, page 98 From: Debbie Barry - Innermail Emc.Ve

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