Pork and Roasted Winter Vegetables

Pork and Roasted Winter Vegetables Recipe
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

Cooking Light

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.


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.

December 1998
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