1 cup (1 1/2-inch) cubed peeled red potato (about 8 ounces)
8 garlic cloves
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
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
2 bay leaves
How to Make It
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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