So I thought I'd do a weekly series about during-the-week, simple, hearty food that the family can eat for a few days running without us all having to order pizza or Chinese from around the corner every week night. (I share in these bad habits, my friends, but have you every REALLY looked at the mystery meat that comes from the Chinese joint around the corner?) So without further ado, I give you:
Condensed recipe after the jump...
- Pork roast or loin
- 4-6 cups coarsely chopped root vegetables (any potato variation, including sweet potatoes, turnips, parsnips, butternut or other hard squash)
- One large onion, coarsely chopped
- 2-4 garlic cloves, diced (depending on how much you like garlic)
- 2T fat (I used bacon grease, but you can use any neutral oil like canola or vegetable)
- 1 to 1 1/2 cups white wine
- 2-3 cups chicken or veggie stock or water will work
- salt and pepper
- rosemary and/or thyme if you have it
Pour all your chopped veggies into the pot, nestle pork down into it, pour in stock or water until the contents of the pot are about 3/4 covered, sprinkle liberally with salt and pepper and another herb like rosemary or thyme if you have it. Place pot in a 350 degree oven for an hour to an hour and a half until a fork penetrates the pork easily. When it's ready, put pork on a plate to rest for at least ten minutes before cutting. Enjoy!