Pork and Roasted Winter Vegetables

Browning the pork completely provides the rich flavor once the juices are reduced. You can use any combination of winter vegetables.


8 servings (serving size: 1 cup roasted vegetables and about 1/2 cup pork)

Recipe from

Nutritional 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


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


Preheat oven to 450°.

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.

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.


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December 1998