Pork and Roasted Winter Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Browning the pork completely provides the rich flavor once the juices are reduced. You can use any combination of winter vegetables. Ingredients:
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 |
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 |
Directions:
1. Preheat oven to 450°.
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.
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.
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