Pork and Roasted Winter Vegetables

Name: Pork and Roasted Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 454 grams cups diced peeled beets (about; 0 teaspoons black pepper; 1 liters (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds); 473 milliliters (1-inch-thick) sliced carrot; 237 milliliters dry white wine; 8 garlic cloves; 1 Tbsp olive oil; 2 teaspoons olive oil, divided; 473 milliliters chopped onion; 10 peppercorns; 907 grams boned Boston butt pork roast; 237 milliliters (1 1/2-inch) cubed peeled red potato (about 8 ounces); 0 teaspoons salt; 1 teaspoons salt; 710 milliliters (1 1/2-inch) cubed turnips (about 1 pound); 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

You can never have too many main course recipes, so give Pork and Roasted Winter Vegetables a try. One portion of this dish contains roughly 25g of protein, 10g of fat, and a total of 313 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up salt, peppercorns, garlic cloves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your Winter event. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 45

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Oven

To prepare the roasted vegetables, place first 7 ingredients in a 13 x 9-inch baking dish coated with cooking spray.

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Cooking Spray

Vegetable

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Baking Pan

Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and pepper.

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Salt And Pepper

Cooking Oil

Bake at 450 for 1 1/2 hours, stirring occasionally.

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Oven

To prepare pork, trim fat from pork; cut into 2-inch cubes.

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Pork

Heat 1 teaspoon oil in a Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add half of pork, and saut 5 minutes or until pork is browned on all sides.

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Pork

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).

Ingredients you will need

Peppercorns