Pork Roast With Braised Vegetables

Holiness and a progressively changed life are not optional. “By this we know that we have come to know him,” says John, “if we keep his commandments” (1 John 2:3). Mere profession of faith, unattended by good works, does not guarantee the reality of faith. We would do well to remember the rebuke of Jesus to those who professed their loyalty and cited their miraculous deeds: “I never knew you; depart from me, you workers of lawlessness” (Mt. 7:23).

Sam Storms

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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“Misunderstood? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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