Pork And Roasted Winter Vegetables Recipe

Name: Pork And Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted vegetables:; 6 cups diced peeled beets (about 1 pound); 4 1/2 cups (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds); 3 cups (1 1/2-inch) cubed turnips (about 1 pound); 2 cups chopped onion; 2 cups (1-inch-thick) sliced carrot; 1 cup (1 1/2-inch) cubed peeled red potato (about 8 ounces); 8 garlic cloves; Cooking spray; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Braised pork:; 2 pounds boned Boston butt pork roast; 2 teaspoons olive oil, divided; 1/4 teaspoon salt; 1 cup dry white wine; 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme; 10 peppercorns; 2 bay leaves

Servings: persons

Roasted vegetables:
6 cups diced peeled beets (about 1 pound)
4 1/2 cups (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
3 cups (1 1/2-inch) cubed turnips (about 1 pound)
2 cups chopped onion
2 cups (1-inch-thick) sliced carrot
1 cup (1 1/2-inch) cubed peeled red potato (about 8 ounces)
8 garlic cloves
Cooking spray
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Braised pork:
2 pounds boned Boston butt pork roast
2 teaspoons olive oil, divided
1/4 teaspoon salt
1 cup dry white wine
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
10 peppercorns
2 bay leaves

1
Preheat oven to 450u00b0.
2
To prepare the roasted vegetables, place first 7 ingredients in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and pepper. Bake at 450u00b0 for 1 1/2 hours, stirring occasionally.
3
To prepare pork, trim fat from pork; cut into 2-inch cubes. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of pork, and saute 5 minutes or until pork is browned on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining pork. Return browned pork to pan; add 1/4 teaspoon salt, wine, thyme, peppercorns, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover, bring to a boil, and simmer until the liquid is reduced (about 5 minutes). Serve pork with roasted vegetables.
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.

2955

kcal

Calories

245

Fat

117

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Roasted vegetables:, 6 cups diced peeled beets (about 1 pound), 4 1/2 cups (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds), 3 cups (1 1/2-inch) cubed turnips (about 1 pound), and more.

Yes, Pork And Roasted Winter Vegetables 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!

Pork And Roasted Winter Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions