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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roast Pork and Vegetables Recipe

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This recipe for Roast Pork and Vegetables is from The Bayer Family Cookbook Project, 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 tbs olive oil divided
1 tbs lemon juice
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/4 tsp savory, crushed
1/4 tsp thyme, crushed
1 3-3.5 lb pork loin roast wtih bones (ask butcher to be sure roast is cracked between the bones)
4 large baking potatoes
10 oz green beans
Directions:
Directions:
Preheat oven to 350º. In small bowl, combine 2 tbs of the oil, the lemon juice, garlic, salt, pepper, savory and thyme. With a fork, pierce pork roast all over. Rub in oil mixture. Place in large roasting pan. Bake 45 minutes.

Meanwhile, cook potatoes in boiling water 20 minutes. Drain; cut into quarters lengthwise. Brush with the remaining 2 tbs of oil. Place potatoes around roast, turning to coat with juices. Bake 1 hour longer. Add beans to roasting pan, turning to coat with drippings. Bake 30 minutes longer or until meat thermometer reads 170º. and potatoes are fork tender.

 

 

 

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