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Casserole Roasted Pork With Vegetable Sauce

Thrifty.Chef's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Boneless rolled lean shoulder pork roast 3 Pound (1 Roast)
  Yellow onion 1 Large, peeled and chopped
  Carrot 1 Large, peeled and chopped
  Garlic 3 Clove (15 gm), peeled
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried rosemary 3⁄4 Teaspoon, crumbled
  Dry white wine/Chicken broth 1⁄2 Cup (8 tbs)
  Half and half 1⁄2 Cup (8 tbs)
Directions

1. Preheat the oven to 325°F. In a large roasting pan with a cover, heat the oil over moderately high heat for about 1 minute. Add the pork roast and brown it on all sides, turning it frequently—about 10 minutes. Remove the roast to a platter.
2. Lower the heat to moderate. Put the onion, carrot, and the whole cloves of garlic into the roasting pan, and cook, covered, for 5 minutes, or until the vegetables are tender. Remove the pan from the heat, and add the salt, pepper, and rosemary.
3. Return the roast to the pan. Insert a meat thermometer into the center of the roast, and cover the pan. Cook the meat, basting it several times with the pan juices, until the thermometer registers 170°F—about 90 minutes. Remove the meat to a platter, and keep it warm.
4. Set the roasting pan on the stove over moderate heat. Add the wine and simmer for 2 minutes, scraping up any brown bits stuck to the pan. Tilt the pan and skim off all but about 1 tablespoon of the fat from the pan juices. Mash the vegetables with a fork, and boil the sauce for 1 minute. Strain it through a sieve. Discard the vegetables.
5. Return the sauce to the pan and add the half-and-half. Warm the sauce over moderate heat until heated through—about 1 minute.
6. Gut the strings from the pork and carve the meat into 1/4-inch slices. Serve with the sauce and with French Green Peas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Vegetable

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