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To serve, pass sauce to spoon over carved
roast and vegetables.
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
1 medium rutabaga, quartered lengthwise and cut into 1/4-inch
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
- Combine peppers and rub on all sides of
roast. Place roast on top of onion mixture and cover.
- Bake in a 350°F (175°C) 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
- 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.
Makes 8 servings.
Nutrition Facts: Calories 493 calories
Protein 31 grams Fat 13 grams Sodium 516 milligrams Cholesterol
Recipe provided courtesy of Pork, Be Inspired®.
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