Recipe For Herbed Pork Roast With Vegetables – Le Creuset and P. Allen Smith Together In Food

$10 Culinary — By Shawna on July 24, 2012 4:12 am

What are you fixing for dinner tonight? How about Herbed Pork Roast?  This delicious aromatic roast with summer vegetables is NOM NOM YUMMY and remarkably inexpensive to make. I got the Le Creuset pan thanks to P. Allen Smith and the #G2B12 event.

The one and a half pound roast cost $3.98, the vegetables used would have cost $5.92, but because I used some of my own vegetables from my front lawn vegetable garden, I only spent $3.25 on veggies. I had all the herbs either in the garden or in the cabinet, so spent no money on herbs or garlic. I had leftover chicken broth from a previous meal this week. That brings my grand total cost for preparing this awesome meal to $7.23 and it feeds at least four people.

Herbed Pork Roast With Seasonal Summer Vegetables

Herbs -

• 1 one and a half pound boneless pork loin roast
• 2 tablespoons sugar
• 2 teaspoons rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• Crushed pepper to taste
• 3 cloves garlic, crushed
• 3 sprigs fresh thyme

Vegetables -

• 1 large onion, chopped in bite sized chunks
• 1 large handful brussel sprouts, halved (okay – this is usually a WINTER veggie, but I’ve got it now, so I am using it now. Use WHAT YOU HAVE and what is fresh! ::grin::)
• 1 large handful carrots, peeled and chopped in chunks
• 1 small zucchini, cut in bite sized chunks
• 4 stalks celery, chopped in bite sized chunks
• 3 cups red potatoes, unpeeled and quartered
• 4 large sprigs fresh thyme

1 to 1 1/2 cups white wine, chicken broth, or water (I used chicken broth)

Combine herbs and rub on roast. Cover and refrigerate overnight (or all day).

Place roast on a rack in roasting pan with vegetables and thyme sprigs. Pour  white wine, chicken broth, or water over vegetables. Bake, covered for 60 minutes at 325 degrees. Uncover and bake for 45 minutes or until a meat thermometer reads 145 degrees (63 degrees C) and the vegetables are fork tender. Let stand for 15 minutes before slicing.

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Let me set the scene – I am standing with a few of my best friends in the world. We are awaiting the closing remarks at the P. Allen Smith  #G2B12 Blogger Event and we have just finished listening to Steve Bender, a.k.a. The Grumpy Gardener, sing a very personal rendition of “Ring of Fire”.  When a Le Creuset representative announces we get to try any product we would like from the Le Creuset line for free. My jaw drops as I realize that the Le Creuset website is a big place and I have no idea how to narrow down the impossibly wonderful choices.

In the end I chose the 5 Qt. Oval French Oven in Cassis, which is PURPLE my friends, because I say if you are going to go big you might as well go purple! What surprised me is how utterly tender the meat turns out in this pan. Without a doubt it is the heat distribution. You can use the lid with the handle on it in very high heat, so it enables you to keep the roast very moist.

*Note – Because the FTC requires it, I am noting that attendees at #G2B12 Blogger Event including myself received transportation, accommodations and meals during the event AND a free cooking pan from Le Creuset. Event sponsors provided samples and product giveaways at no cost or obligation and no one asked me to write a single word – I did that all on my own. I also cooked with Bonnie Plants supplied by Bonnie which I grew in my very own front lawn. All opinions are my own.

Tags: baking, brussel sprouts, carrot, celery, crushed, garlic, iron, le creuset, mustard, onion, P. Allen Smith, pan, pepper, pork, potato, roast, sage, seasonal vegetables, Shawna Coronado, skillet, sugar, summer, thyme, thyme sprig, water, wine