To serving, pass sauce to spoon over carved
roast and vegetables. Serve with orzo.
Peppered
Pork Pot Roast with Italian Tomato-Herb Sauce
2- pound boneless pork
shoulder roast or pork sirloin roast
2 teaspoons olive oil
1 large onion, chopped
3 celery stalks, thinly sliced
1 (15-ounce) can chunky Italian tomato sauce
1 (14 1/2-ounce) can beef broth
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper (cayenne)
4 medium Finnish yellow or Yukon Gold potatoes, quartered
4 medium parsnips, peeled, halved lengthwise and cut into 2-inch
pieces
1 medium rutabaga, quartered lengthwise and cut into 1/4-inch
slices
Beef broth or water, if needed
3 tablespoons cornstarch
1/4 cup cold water
2 tablespoons minced parsley
3 cups hot cooked orzo (rice-shaped pasta)
In a large nonstick skillet
heat the oil and brown roast on all sides. Remove roast, reserving
drippings; set roast aside.
Add onion and celery to
skillet and cook, stirring, for 5 minutes. Drain off fat. Stir
in the tomato sauce, broth and lemon juice. Pour this mixture
into a shallow 4-quart casserole.
Combine peppers and rub
on all sides of roast. Place roast on top of onion mixture and
cover.
Bake in a 350 degree F
oven for 30 minutes. Remove roast.
Add the potatoes, parsnips
and rutabaga. Set roast on top of vegetables. Bake, covered for
1 hour longer or until both roast and vegetables are tender.Transfer
roast and vegetables to a large serving platter; cover with foil
and keep warm.
For the sauce, measure
pan juices; skimming fat; add extra broth or water to measure
3 1/2 cups; place in medium saucepan over high heat.
In small bowl stir together
cornstarch in water to dissolve and add to pan saucepan. Cook,
stirring constantly, until mixture boils. Stir in parsley and
transfer sauce to a serving bowl. Serve along with hot cooked
orzo.
