Pot-Roasted Pork Tenderloin with Potatoes and Carrots

It's so fun getting ideas for meals from friends and family- that's what this blog is all about, really...sharing ideas! Anyway, my sister-in-law Paige and I were talking about our family's favorite meals and she said made a pot-roasted pork that her family loved, so I thought I would try it last night. Even though I had a small pork loin (1½ pounds) , this recipe was delicious! I added a lot of potatoes because my kids like the potatoes (and not the cooked carrots so much :) and served it with sauteed kale for a little color.  It is a delightful change up to the traditional beef pot roast and worth a try~

Pot-Roasted Pork Loin with Potatoes and Carrots

1 pork loin (1½ to 2½ pounds- or whatever size you have)
2 tablespoons olive oil
2 carrots, peeled and cut into chunks
3-4 russet potatoes, peeled and cut into chunks
½ onion cut into large cubes
2 cloves garlic, minced
½ cup chicken stock (I used a concentrated batch of Better than Bouillon, which added great flavor) 
¼ cup white wine
couple sprigs rosemary
kosher salt and pepper

Rinse pork loin and dry well. Generously sprinkle all sides with kosher salt and pepper. Heat olive oil in dutch oven over medium high heat and brown all sides of pork loin. Take pork loin out of pot and put potatoes, carrots, onions and garlic in bottom, then add chicken stock and wine. Put pork roast on top of vegetables and top with sprig of rosemary. 

Cover top of pot with foil and then add the lid. Bake at 350° for 45 minutes to an hour (depending of size of roast) or until internal temperature of roast reads 145°. Enjjoy!

 Better that Bouillon is awesome - you can find it at most grocery stores like Safeway and keep it in your refrigerator. Great for soups and any time you need chicken stock. 

No comments :

Post a Comment