Sunday, February 21, 2010

Pork Roast with Sweet Potatoes & Fennel

I had purchased a port roast and invited my parents over for dinner. I had no idea what I would do with it so Mom and I hit the kitchen. I started pulling things out of the fridge with the flavor of Chicken Mirabella in mind, that salty sweet combo is so good. So here's what I came up with! You could add green olives, or dried prunes for another twist on this recipe. xo
2 T Olive Oil
1 3-4 Lb Boneless Pork Roast
Salt & Pepper
7 Garlic Cloves, Coarsely Chopped
1 Large Carrot, Peeled & Coarsely Chopped
2 Onions, Coarsely Chopped
2 Celery Stalks, Coarsely Chopped
2 Fennel Bulbs, Coarsely Chopped
1/4 C Italian Parsley, Chopped
6 Sweet Potatoes, Peeled & Sliced 1 inch Thick
2 C Dried Apricots, Quartered
3 Bay Leaves
2 T Dried Oregano
1/4 C Sugar
1/4 C Capers, with liquid
3 C White Wine
3 T Butter
1/4 C Fresh Mint, chopped

Preheat oven to 325 degrees. Heat oil in a large Dutch oven over medium-high heat. Season pork on all sides with salt and pepper. Sear well on all sides. Add all remaining ingredients to pot. Cover and place in the oven. Cook until internal temperature of the roast reaches 150 degrees, about 2 hours. Remove from oven and add 3 T butter. Garnish with fresh mint. Serve over whole wheat couscous.

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