Sunday Pork Pot Roast Dinner

Prep Time: 25 minutes
Cook Time: 60 to 70 minutes
Serves: 6
Ingredients:
  • One Swift Premium® Sirloin Tip Roast
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons olive oil
  • 1 pound Yukon gold or red potatoes, quartered
  • 1 1/4 cups baby carrots, halved lengthwise
  • 2 large shallots, peeled and cut into 1 inch wedges
  • 5 large garlic cloves, peeled and halved lengthwise
  • 2/3 cup reduced-sodium chicken broth
  • 1/3 cup dry white wine
  • 4 sprigs fresh thyme
Cooking Directions:
  1. Preheat oven to 350º F. Pat pork dry with paper towels; lightly season with salt and pepper. Brown roast in hot oil in a 5 to 6 quart Dutch oven over medium-high heat.
  2. Arrange potatoes, carrots, shallots, and garlic around pork. Add broth, wine, and thyme; toss to evenly coat vegetables. Cover and cook in oven for 30 minutes.
  3. Uncover; toss vegetables. Continue cooking, uncovered, in oven for 30 to 40 minutes or until instant-read thermometer inserted near center reads 155° F. Transfer roast to cutting board. (If vegetables are not tender, transfer vegetables without the juices to a pan and return to oven for 5 minutes.) Loosely cover pork with foil; let rest for 5 minutes.
  4. To make juices for serving, remove thyme from juices. Heat juices in Dutch oven over high heat and reduce to 2/3 cup.
  5. To serve, carve pork. Arrange on serving platter with vegetables. Serve juices alongside pork and vegetables.
Recipe Nutrition Overview
Per Serving
Calories
237
Total fat
4g
Saturated fat
0.4g
Cholesterol
35mg
Sodium
417mg
Carbohydrate
13g
Fiber
2.3g
Protein
29g
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