| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Meats |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Rolled boneless pork loin roast; (1) |
| 1 |
tb |
Chopped fresh rosemary; divided |
| 1 |
tb |
Chopped fresh thyme; divided |
| 1 |
ts |
Salt; divided |
| 1/4 |
ts |
Pepper; divided |
|
|
Vegetable cooking spray |
| 12 |
md |
Unpeeled round red potatoes; halved |
| 8 |
lg |
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 |
ts |
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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