Food

Paleo Pork Roast With Vegetables Recipe

Herbed pork culinary dish made in a Le Creuset pan with vegetables.What are you fixing for dinner tonight? How about Herbed Paleo Pork Roast?  This delicious aromatic roast with vegetables is NOM NOM YUMMY and remarkably inexpensive to make. Special note — USE SWEET POTATOES TO MAKE THIS “PALEO”!

Paleo Pork Roast With Vegetables Recipe
 
Prep time
Cook time
Total time
 
Delicious paleo roasted pork roast with vegetables.
Author:
Recipe type: Dinner - Paleo
Cuisine: Paleo
Ingredients
  • 1 one and a half pound boneless loin pork roast
  • 2 tablespoons sugar
  • 2 teaspoons rubbed sage
  • 1 teaspoon salt
  • ½ 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
  • 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 sweet potatoes, unpeeled and quartered (substitute red potatoes for non-paleo)
  • 4 large sprigs fresh thyme
  • 1 to 1½ cups white wine, chicken broth, or water (I used chicken broth)
Instructions
  1. Combine herbs and rub on roast. Cover and refrigerate overnight (or all day).
  2. 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.

P. Allen Smith and Shawna Coronado 2012The 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.

Chopping vegetables for the Le Creuset cassis cooking pan

Broth being added to pork and vegetables in the Le Creuset cassis pan

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*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 about this paleo pork roast are my own.

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18 Comments

  • Reply
    Cherie Colburn
    July 24, 2012 at 7:37 am

    Can’t wait to try this recipe, Shawna. Brussels sprouts are a winter harvest for us, but got plenty of other goodies to toss in the pan! c:

    • Reply
      Shawna
      July 24, 2012 at 8:38 am

      Yes indeedy, you are right. But when you got it, you gotta use it. ::grin::

      Hope you are doing well Cherie and hope you like the pork. It’s super tasty!

  • Reply
    Naomi
    July 25, 2012 at 4:28 pm

    Holy moly! I love that color and your roast looks phenomenal. Jealous!

    • Reply
      Shawna
      August 13, 2012 at 9:58 am

      Cook it baby! COOK IT!

  • Reply
    Carol
    August 13, 2012 at 9:22 am

    Yummy……I was just looking for something for dinner this week. Having some friends over and I do think this is perfect! Thanks

    • Reply
      Shawna
      August 13, 2012 at 9:59 am

      This is DELICIOUS. I totally love the pork cooked this way. GOOD LUCK!

      Shawna

  • Reply
    Georgina
    August 13, 2012 at 10:42 am

    Please tell me what carrot stalks are.
    I’d love to try this recipe.

    • Reply
      Shawna
      August 13, 2012 at 11:05 am

      Georgina, I don’t see the words “carrot stalks” anywhere in the recipe. Just grab a handful of carrots and chop them up!

      Shawna

      • Reply
        Georgina
        August 13, 2012 at 11:21 am

        Okay. Will do. Although it lists 4 stalks carrots cut into bite-sized chunks right after the 1 zucchini.
        Thanks, Shawna.

        • Reply
          Shawna
          August 13, 2012 at 11:24 am

          OH WOW. That should say CELERY. LMAO! Thanks for catching the error. You’re awesome!

        • Reply
          Linda
          August 20, 2012 at 7:00 am

          Georgina – my recipe reads 4 stalks of celery and a handful of carrots. Either way, the recipe looks delicious; I would also like to try this with a nice full turkey breast.

          Thank you, Shawna – can’t wait to try this recipe 😉

          • Shawna
            August 20, 2012 at 7:17 am

            Thanks!

  • Reply
    Bobbie
    August 13, 2012 at 5:23 pm

    I plan to try this recipe and interested in knowing if it can be done in a slow cooker. I am on the go quite a bit and thought is I increased the size of the pork roast and allowed to cook with the increased vegetables for approximately 4 hours if it would work. I may try it anyway by slow cooker and will let you know but just wanted feed back on it. Thanks.

    • Reply
      Shawna
      August 13, 2012 at 7:29 pm

      My thought is 6 hours might make a more tender pork roast experience.

      Shawna

  • Reply
    sue
    May 16, 2013 at 8:38 am

    Just received my first le creuset for Mother’s Day and am eager to try it out. Do you have to use a rack for the roast? This recipe looks delicious!!

    • Reply
      Shawna
      May 16, 2013 at 8:54 am

      No rack for the roast – just cooked it in the pot. 🙂

  • Reply
    Joshua
    February 4, 2016 at 7:47 pm

    Trying the recipe out now, it’s in the oven as I type this! Looks amazing!

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