Pork Roast Dinner & Broccoli Slaw

Pork Roast Dinner

Ingredients

·         3 lbs boneless pork loin roast*
·         3 tbsp olive oil
·         7 cloves garlic, minced
·         1 Tbsp dried crushed rosemary
·         1 Tsp dried thyme
·         1 Tsp dried oregano
·         1 Tsp paprika
·         5 carrots, peeled and cut into 1-inch pieces*
·         4 stalks celery, cut into 1-inch pieces
·         1 lb baby gold potatoes, quartered
·         sea salt, to taste
·         freshly ground black pepper, to taste

Instructions

1.      Take the roast out of the fridge with fat side up on a platter and bring to room temperature.
2.      Preheat the oven to 450°F.
3.      In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
4.      When the roast has reached room temperature, score the skin.  This will allow the seasoning flavor to soak in while roasting.
5.      Generously season the pork with salt and pepper.
6.      Place your roast into a 5-quart or larger baking dish. Gently rub the herb mixture all over.
7.      Cover the roast with a sheet of aluminum foil. Roast for an initial 25 minutes.
8.      In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
9.      After the initial 24 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven.
10.  Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
11.  Continue to roast uncovered at 350°F for 50 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender.
12.  Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
13.  Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables.

*In flyer October 2-8, 2022
Recipe and photo credit: Easy Weeknight Recipes

Broccoli Slaw

Ingredients

 
·         3 cups julienned broccoli stems
·         2 cups small broccoli florets*
·         1 cup julienned carrots*
·         1 cup sliced red cabbage
·         ¼ cup thinly sliced red onion
·         ½ cup toasted sliced almonds, reserve some for garnish
·         ⅓ cup dried cranberries, reserve some for garnish
·         Coleslaw Dressing, omit the celery seed

Instructions

1.      In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
2.      Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.

*In flyer October 2-8, 2022
Recipe and photo credit: Love and Lemons