Iron Chef pork roast with vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-5 pound pork roast
1tbsp. garlic powder
1 tbs. onion powder
1 tbs. parsley
1 tbs. rosemary
1 tbs. seasoning salt
1 tbs. extra virgin olive oil
1 tsp. black pepper
10 garlic cloves, 5 whole, 5 chopped
5-6 Yukon gold potatoes
8-16 baby carrots
1 large onion
1 can beef broth
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Directions: |
Directions:Place pork roast fat side down in 9x13 pan. Arrange vegetables around it
In a small bowl mix all the dry spices and sprinkle on top. Then, sprinkle the garlic, half whole, half chopped. Drizzle the olive oil over the top.
Add beef broth to one of the corners of the pan; do not pour over the roast. Place foil, slightly vented, over the pork, fitting the pan. Roast at 325 for 2/1/2 hours, rotating the roast at least once.
Take the foil from the roast and set the broiler on High. Flip the pork to meat side up and broil for 10 minutes. Turn the roast and broil for 10 minutes. Turn again and repeat, for a total of 30 minutes or until the dish is browned. Rest for 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: Mike adds carrots, turnips, and celery to the pan. He also suggests that the vegetables can be added later into the cooking process to avoid overcooking them. The leftover roasted vegetables, if any remain, can be pureed, simmered in chicken broth, and finished with dill and cream to make an excellent soup.
"Never eat more than you can lift." --Miss Piggy
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