Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef'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.

Nutrition Facts

319 calories; calories from fat 29%; fat 10.3g; saturated fat 3.1g; mono fat 5.5g; poly fat 1.3g; protein 23.5g; carbohydrates 35g; fiber 4.9g; cholesterol 55mg; iron 2.9mg; sodium 409mg; calcium 102mg.
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