Braised Pork Roast with Vegetables

64 Reviews
89% would make this recipe again

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Ingredients

??? canola oil ???
??? butter, unsalted ???
??? pork roast, boneless ???
??? garlic, minced ???
??? bay leaf ???
??? celery, cut into large pieces ???
??? carrots, cut into large pieces ???
??? onions, cut into large pieces ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? potatoes, peeled and halved ???
??? water, up to 1,5 cm in the pan ???

Method

  1. Heat the oil and butter in a thick-bottom pan. Brown the meat 7-8 min until golden on all sides. Add the garlic, bay leaf, carrot, celery, and onion. Add salt and pepper, cover, cook over low heat 1½h.
  2. Pour in some water to dilute the cooking juice and provide a cooking medium for the potatoes. Peel the potatoes, cut them in halves, and add them into the pan. Cook an additional 30 min or so until the potatoes are soft.
  3. Serve.

Nutrition Facts Table

per 1 serving (420 g)

Amount

% Daily Value

Calories

400

Fat

10 g

16 %

Saturated 3.6 g
+ Trans 0.3 g

19 %

Cholesterol

70 mg

Sodium

150 mg

6 %

Carbohydrate

43 g

14 %

Fibre

6 g

25 %

Sugars

10 g

Net Carbs

37 g

Protein

35 g

Vitamin A

114 %

Vitamin C

41 %

Calcium

8 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Good source of  :
Copper, Iron, Vitamin B2, Vitamin C, Vitamin E
Source of  :
Calcium
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 4
Fats 1 ½
More info
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Reviews

64 Reviews (62 with rating only) 89% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 13, 2010 | I would make this recipe again

Oh, this was really delicious, you really can't go wrong.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

I used a beef cross-rib roast instead of the pork because of family preference, but it was very good. I prepared the accompanying salad on my meal plan, but found we didn't really need it. This is a whole meal.

Useful 3

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