Tuesday, December 4, 2012

Pork Roast with Carrots and Potatoes

Season changes....Menu changes!!! As the leaves keep coming down, so do the temperatures. Nothing warms up the house like an oven full of a promising dinner!
This one is easy and quick to prepare. Then just let it do its magic in the oven.

Pork Roast with Carrots and Potatoes

Serves 5

One 4lb-bone in pork roast (make sure it has at least 5 chops)
3 lbs potatoes, washed and cut into 1-in pieces
6 carrots, sliced into 1/2 inch pieces
6 garlic cloves
1/3 cup olive oil
2 Tbsp Herbes de Provence + 1 tsp for the roast
Salt and pepper

Preheat the oven to 450F.

Make a few incisions in the roast and insert slices of garlic in the cuts.
Salt and pepper the roast evenly all over.
Set aside.

Place the potatoes and carrots in a large bowl. Add the olive oil and the Herbes de Provence, salt and pepper. Mix well.
Transfer to baking dish.

Place the pork roast on top of the vegetables (fat cap up), sprinkle with the remaining 1 tsp Herbes de Provence.

 Bake at 450F for about 15 to 20 minutes, until top of the roast is slightly golden.

Reduce the oven to 350F and cook for another hour, or until the internal temperature by the bones reaches 160F for medium, or 165F for well done.

Serve and Bon Appetit!!!

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