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Pork and Roasted Winter Vegetables

BECKY LUIGART-STAYNER
Yield 8 servings (serving size: 1 cup roasted vegetables and about 1/2 cup pork)
Browning the pork completely provides the rich flavor once the juices are reduced. You can use any combination of winter vegetables.

Ingredients

  • Roasted vegetables:
  • 6 cups diced peeled beets (about 1 pound)
  • 4 1/2 cups (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 3 cups (1 1/2-inch) cubed turnips (about 1 pound)
  • 2 cups chopped onion
  • 2 cups (1-inch-thick) sliced carrot
  • 1 cup (1 1/2-inch) cubed peeled red potato (about 8 ounces)
  • 8 garlic cloves
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Braised pork:
  • 2 pounds boned Boston butt pork roast
  • 2 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1 cup dry white wine
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 10 peppercorns
  • 2 bay leaves

Nutrition Information

  • calories 319
  • caloriesfromfat 29 %
  • fat 10.3 g
  • satfat 3.1 g
  • monofat 5.5 g
  • polyfat 1.3 g
  • protein 23.5 g
  • carbohydrate 35 g
  • fiber 4.9 g
  • cholesterol 55 mg
  • iron 2.9 mg
  • sodium 409 mg
  • calcium 102 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare the roasted vegetables, place first 7 ingredients in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and pepper. Bake at 450° for 1 1/2 hours, stirring occasionally.

  3. To prepare pork, trim fat from pork; cut into 2-inch cubes. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of pork, and sauté 5 minutes or until pork is browned on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining pork. Return browned pork to pan; add 1/4 teaspoon salt, wine, thyme, peppercorns, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover, bring to a boil, and simmer until the liquid is reduced (about 5 minutes). Serve pork with roasted vegetables.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.