Pork Roast With Braised Vegetables

Directions

1. Unroll roast, and trim fat.
2. Combine 1 tsp. rosemary, 1 tsp. thyme, and 1/4 tsp. salt; rub inside surface of roast with rosemary mix.
3. Reroll roast; secure at 1-inch intervals with heavy string. Combine 1 tsp. rosemary, 1 tsp. thyme, 1/4 tsp. salt, and 1/8 tsp. pepper; sprinkle over roast.
4. Coat a large Dutch oven with cooking spray; place over medium-high heat till warm. Add in roast, and brown on all sides; remove pan from heat. Arrange potatoes and next 4 ingredients around roast.
5. Pour broth, lemon juice, and oil over vegetables, and sprinkle with remaining rosemary, thyme, salt, and pepper.
6. Cover and bake at 425 deg for 20 min; reduce heat to 325 deg, and bake 1 hour or possibly till meat thermometer registers 160 deg. Place roast on a platter. Drain vegetables, reserving 1-3/4 c. cooking liquid. Reserve 8 potato halves, and arrange remaining vegetables around roast.
7. Combine reserved cooking liquid and 8 potato halves in container of an electric blender; cover and process till smooth.
8. Yield: 8 servings
9. (serving size: 3 ounces pork, 2 potato halves, 1 shallot, 1 tomato, 4 artichokes, and 1/3 c. gravy).
10. Serving Ideas : Serve gravy with pork and vegetables.