Tuesday, October 4, 2011

Boneless Pork Roast

This meal was a one dish wonder!

The Meat
- 1 1/2 pound boneless pork roast, tied with string
- salt, pepper, marjoram, savory, fennel, rosemary to taste

The Veggies
- 2 heirloom carrots, thickly sliced
- 1 zucchini, thickly sliced
- 2 stalks celery, thickly sliced
- 1 turnip, diced
- 2 yellow potatoes, diced
- 1 heirloom tomato, diced
- 1/2 cup spinach, raw
- 1/2 cup chard, raw
1 cup vegetable broth
- salt, pepper, marjoram, savory, fennel, rosemary to taste

Preheat oven to 375 degrees.

Chop all the veggies and get a big baking dish to fit everything.  Place the pork roast in the center, and mix all the veggies minus the chard and spinach together around the roast.  Pour in the broth and season everything.  

Place the baking dish with all the raw meat and veggies into the oven and roast for 45 minutes.  Check on the roast every 15 minutes or so, basting with the vegetable stock in the bottom of the baking dish.  

After 45 minutes, add the spinach and chard into the baking dish.  Swirl it around to make sure the leaves get coated with the juices that are in your pan.  Also at this point, I sliced the pork within the string netting and then cooked the meal for 15 more minutes.  The pork was juicy and tender, and the veggies were melt in your mouth soft.  Overall this is a great, hearty dinner!

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