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

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

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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

Ratings & Reviews

Best pork dinner!

October 21, 2015
Made it exactly as described. Amazing rich flavor! A fall favorite for years now.

Barbawana's Review

September 21, 2009
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!!!