| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Meats | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Rolled boneless pork loin |
| roast 1 | ||
| 1 | T | Chopped fresh rosemary |
| divided | ||
| 1 | T | Chopped fresh thyme, divided |
| 1 | t | Salt, divided |
| 1/4 | t | Pepper, divided |
| Vegetable cooking spray | ||
| 12 | Unpeeled round red potatoes | |
| halved | ||
| 8 | Shallots, peeled | |
| 8 | Ripe plum tomatoes | |
| quartered | ||
| 6 | Cloves garlic | |
| 9 | oz | Frozen artichoke hearts, 1 |
| package thawed | ||
| 3/4 | c | Low-sodium chicken broth |
| 1/4 | c | Fresh lemon juice |
| 1 1/2 | t | Olive oil |
INSTRUCTIONS
Unroll roast, and trim fat. Combine 1 teaspoon rosemary, 1 teaspoon thyme, and 1/4 teaspoon salt; rub inside surface of roast with rosemary mixture. Reroll roast; secure at 1-inch intervals with heavy string. Combine 1 teaspoon rosemary, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over roast. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and brown on all sides; remove pan from heat. Arrange potatoes and next 4 ingredients around roast. Pour broth, lemon juice, and oil over vegetables, and sprinkle with remaining rosemary, thyme, salt, and pepper. Cover and bake at 425 deg for 20 minutes; reduce heat to 325 deg, and bake 1 hour or until meat thermometer registers 160 deg. Place roast on a platter. Drain vegetables, reserving 1-3/4 cups cooking liquid. Reserve 8 potato halves, and arrange remaining vegetables around roast. Combine reserved cooking liquid and 8 potato halves in container of an electric blender; cover and process until smooth. Yield: 8 servings (serving size: 3 ounces pork, 2 potato halves, 1 shallot, 1 tomato, 4 artichokes, and 1/3 cup gravy). Recipe By : Cooking Light, May/Jun 1993, page 98 Posted to MC-Recipe Digest V1 #256 Date: Thu, 24 Oct 1996 23:52:55 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> Serving Ideas : Serve gravy with pork and vegetables.
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 328.6mg
Potassium: 155.9mg
Carbohydrates: 5.5g
Fiber: 2g
Sugar: <1g
Protein: 1.8g