Peppered Pork Pot Roast With Italian Tomato-Herb Sa

Name: Peppered Pork Pot Roast With Italian Tomato-Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless pork shoulder OR pork sirloin roast; 2 teaspoons olive oil; 1 onion large, chopped; 3 stalks celery thinly sliced; 15 ounces tomato sauce chunky Italian; 14 1/2 ounces beef broth; 1 tablespoon lemon juice; 1 teaspoon black pepper freshly ground; 1/2 teaspoon cayenne; 4 yellow potatoes medium Finnish, OR Yukon Gold potatoes, quartered; 4 parsnips medium, peeled, halved lengthwise and cut into 2-inch pieces; 1 rutabaga medium, 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 parsley minced; 3 cups orzo hot cooked

Servings: persons

2 pounds boneless pork shoulder OR pork sirloin roast
2 teaspoons olive oil
1 onion large, chopped
3 stalks celery thinly sliced
15 ounces tomato sauce chunky Italian
14 1/2 ounces beef broth
1 tablespoon lemon juice
1 teaspoon black pepper freshly ground
1/2 teaspoon cayenne
4 yellow potatoes medium Finnish, OR Yukon Gold potatoes, quartered
4 parsnips medium, peeled, halved lengthwise and cut into 2-inch pieces
1 rutabaga medium, 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 parsley minced
3 cups orzo hot cooked

1
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.
2
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.
3
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.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds boneless pork shoulder OR pork sirloin roast, 2 teaspoons olive oil, 1 onion large, chopped, 3 stalks celery thinly sliced, and more.

Yes, Peppered Pork Pot Roast With Italian Tomato-Herb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppered Pork Pot Roast With Italian Tomato-Herb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions