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Peppered Pork Pot Roast with Italian Tomato-Herb Sauce

No recipe image available.Treat your family to this Italian home-style pork pot roast and vegetables. To serve, pass sauce to spoon over carved roast and vegetables.

Recipe Ingredients:

1 (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)

Cooking Directions:

  1. In a large nonstick skillet heat the oil and brown roast on all sides. Remove roast, reserving drippings; set roast aside.
  2. 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.
  3. Combine peppers and rub on all sides of roast. Place roast on top of onion mixture and cover.
  4. Bake in a 350°F (175°C) oven for 30 minutes. Remove roast.
  5. 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.
  6. 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.
  7. 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.

Nutritional Information Per Serving (1/8 of recipe): Calories 493 calories Protein 31 grams Fat 13 grams Sodium 516 milligrams Cholesterol 73 milligrams.

Recipe provided courtesy of National Pork Board.