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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Rosemary and Garlic Roasted Pork and Vegetables Recipe

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This recipe for Rosemary and Garlic Roasted Pork and Vegetables is from The Foods We Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb. boneless pork roast, butt or shoulder
6 garlic cloves, crushed to paste
1 Tbsp chopped fresh rosemary
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
Salt and pepper to taste
1 cup beef broth
1/2 Tbsp liquid smoke
6 carrots, cut into 2 inch pieces
4 potatoes, 2 inch pieces
1 onion, quartered
Directions:
Directions:
Combine garlic, rosemary, olive oil, vinegar and honey and spread all over roast. Wrap tightly and marinate at least 4 hours but up to overnight.

Allow meat to come to room temperature before cooking (approximately 2 hours). Salt and pepper generously.

Place cast iron dutch oven in the oven and preheat oven to 500º. Once heated, add roast to hot dutch oven and bake 20 min.

Carefully remove from oven and turn oven down to 300º. Turn over meat and add vegetables. Pour broth mixed with liquid smoke over the meat and vegetables.

Tent lightly with foil and place back in oven for 2 1/2 hours or until 140º internally.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 hours+, 60 min. active

 

 

 

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