I've made the vegetables before and they really are fantastic. I've just never made both the veggies and the pork together. Not sure I should be rating the pork the way I made it but....I used a 5lb roast and did not cut up. Browned roast in dutch oven, added a can of chk broth and rosemary to liquid, and put in 300 deg over for 4 hrs. It was fantastic! Served with the au jus, mashed sweet potato, and roasted asparagus. My 4 dinner guests and husband couldn't stop raving!!!
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.
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- Calories: 319
- Calories from fat: 29%
- Fat: 10.3g
- Saturated fat: 3.1g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 1.3g
- Protein: 23.5g
- Carbohydrate: 35g
- Fiber: 4.9g
- Cholesterol: 55mg
- Iron: 2.9mg
- Sodium: 409mg
- Calcium: 102mg
- 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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