Pork Roast With Eggplant and Carrots Ragu
photo by Rita1652
- Ready In:
- 3hrs 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 lbs pork loin roast
- 2 carrots, sliced
- 1 large onion, diced
- 1 large eggplant, peeled and diced
- 3 cups tomato sauce (Home made or your favorite)
- 3 garlic cloves, minced
- 1 cup good white wine
-
Seasoning
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 1 tablespoon italian seasoning
- 2 teaspoons garlic powder
- 2 teaspoons dried onion flakes
- 2 bay leaves
-
Garnish
- fresh basil
directions
- Mix seasoning together except for bay leaves.
- Preheat oven to 325 degrees.
- Lightly dust with seasoning mix.
- In a large hot dutch oven place pork loin fat side down and brown well turning to do all sides. If the pork loin is lean use oil in pan.
- As sides brown then sprinkle remaining seasoning over browned sides.
- Add wine, onions, eggplant, garlic, carrots and bay leaves.
- Toss then pour sauce over everything.
- Place in oven and give a stir about 1 hour into roasting.
- Bake an other 1-2 hours.
- Till fork tender.
- Garnish with fresh basil serving over pasta of choice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a good way to do a pork roast. Loved the veggies (especially the eggplant)incorporated into the tomato sauce. Sauteed the veggies a little before adding tomato sauce and wine, used only 1/2 cup of wine, 1 tablespoon of salt and left out the sugar - those are the changes I made. Very tasty. Thanks Rita!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey