Paleo Pork Roast With Vegetables Recipe
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”!
- 1 one and a half pound boneless loin pork 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
- 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 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.
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.
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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.
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:
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!
Holy moly! I love that color and your roast looks phenomenal. Jealous!
Yummy……I was just looking for something for dinner this week. Having some friends over and I do think this is perfect! Thanks
Cook it baby! COOK IT!
This is DELICIOUS. I totally love the pork cooked this way. GOOD LUCK!
Please tell me what carrot stalks are.
I’d love to try this recipe.
Georgina, I don’t see the words “carrot stalks” anywhere in the recipe. Just grab a handful of carrots and chop them up!
Okay. Will do. Although it lists 4 stalks carrots cut into bite-sized chunks right after the 1 zucchini.
OH WOW. That should say CELERY. LMAO! Thanks for catching the error. You’re awesome!
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.
My thought is 6 hours might make a more tender pork roast experience.
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 😉
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!!
No rack for the roast – just cooked it in the pot. 🙂
Trying the recipe out now, it’s in the oven as I type this! Looks amazing!
Wonderful Joshua! I hope you love it!!!