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    You are in: Home / Recipes / Tender Oven Roasted Pork and Veggies Recipe
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    Tender Oven Roasted Pork and Veggies

    Tender Oven Roasted Pork  and Veggies. Photo by Brenda.

    1/1 Photo of Tender Oven Roasted Pork and Veggies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Caryn Dalton's Note:

    I love a tender roast...and my crockpot has always been a trusted standby. This time, however, I was determined to figure out how to get the tenderness and yet still keep the form of the meat I was cooking. I tried this wet rub over an oven-cooked Pork Roast and it turned out so good I may not be using the crockpot again for a good long while! A little more or less of any of the ingredients probably wouldn't change much of the end result, so have fun and make it your own. The best part? I didn't marinate or pre-brown a thing and we never missed the extra effort! Be sure and read the directions through before starting and try not to omit the lemon juice if possible (I used that easy-squeeze stuff) because lemon juice naturally breaks down the fibers in meat to tenderize. Don't worry...your roast wont taste lemon-y in the end....it'll just be tender!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Roast

    For the Veggies

    • 1 lb baby carrots, cut into 1 inch slices if they are thicker (leave them whole if they are thin ones) or 4 carrots, cut into 1 inch slices
    • 3 medium potatoes, cut into 1 inch cubes
    • 1 large onion, cut into one inch cubes
    • 3 tablespoons olive oil
    • 1 tablespoon kosher salt

    Directions:

    1. 1
      Preheat oven to 500 degrees (yes, 500).
    2. 2
      Rinse, and pat dry the pork roast. Set aside on a clean plate.
    3. 3
      In a food processor or blender, combine onion, garlic and parsley. After all is minced and mixed well, slowly add (while pulsing) olive oil until a nice thick paste has formed. This should be enough paste to completely cover a 3 lb. roast. If you use a bigger roast, then increase the amounts of the ingredients for the paste accordingly. If your paste isn't, well, pasty enough, add more olive oil until it is. Maybe your onion or garlics were bigger than mine.
    4. 4
      Rub a 1/4 inch thick layer of the paste on to what you have decided to be the bottom of your roast. When completely covered, carefully put bottom side down onto a wire rack that is set onto a broiler pan. If you don't mind your roast sitting in a little fat and possibly getting brown on bottom, you could omit the use of the wire rack.
    5. 5
      Now, apply the rest of the paste to the top and sides of the roast. When completely covered, sprinkle Kosher salt all over top and then sprinkly as evenly as possible the juice of the lemon on top of all.
    6. 6
      Now, with rack in the second lowest position, put roast uncovered in the 500 degree oven for 17 minutes. Then, LOWER TEMP of oven to 325 degrees and cook for approximately one more hour OR until temperature taken from probe reads 155 degrees. When done, take roast out and allow to rest for 10-15 minutes loosely covered with foil. Resist the urge to cut into it at least for the first 5 minutes to allow the juices to redistribute. You wont be sorry, because this is one juicy hunk o' meat!
    7. 7
      While the roast is cooking at 500 degrees, coat the baby carrots, potatoes and onion with the Kosher salt and olive oil and cook them in the oven with the roast AFTER lowering the temp to 325. When you remove the roast from the oven, crank the heat on the veggies back up to 415 degrees and by the time the juices in the roast have redistributed, your veggies should be crisp-tender and ready to be enjoyed with the roast. Perfecto! I love multi-tasking.
    8. 8
      By the way, all ovens are calibrated differently. My cooking times are based, of course, upon my oven.so be sure and check the temp of your roast with an internal thermometer inserted into a fleshy part of the meat (avoid taking temp near bone where temperatures will register higher). If covered properly with foil while standing, the pork roast will raise in temperature to the proper and recommended safe temp for pork. I did have some burned looking juice on the bottom of the pan, but the roast was excellent.

    Ratings & Reviews:

    • on April 28, 2007

      55

      *Made for PAC Spring 2007* A very juicy and flavorful roast! I skipped coating the veggies in salt as I am trying to cut down a little where I can. Otherwise made as directed with a 4.5 lb shoulder roast. Very good, I will make this again. Nick's Mom

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2006

      45

      Yummmm. We loved this and will definately make again. Big flavor payoff for very little effort. I used a picnic roast, bone-in (9 lbs)and skipped the lemon juice (oops!). It came out wonderful as promised and I even got a "you did a great job on that" from my teenager! Thanks Caryn!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tender Oven Roasted Pork and Veggies

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 570.3
     
    Calories from Fat 226
    39%
    Total Fat 25.2 g
    38%
    Saturated Fat 5.8 g
    29%
    Cholesterol 142.8 mg
    47%
    Sodium 2547.7 mg
    106%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 4.6 g
    18%
    Sugars 6.3 g
    25%
    Protein 53.4 g
    106%

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