Ingredients Jump to Instructions ↓

  1. 2- pound boneless pork shoulder roast or pork sirloin roast

  2. 2 teaspoons olive oil

  3. 1 large onion, chopped

  4. 3 celery stalks, thinly sliced

  5. 1 (15-ounce) can chunky Italian tomato sauce

  6. 1 (14 1/2-ounce) can beef broth

  7. 1 tablespoon lemon juice

  8. 1 teaspoon freshly ground black pepper

  9. 1/2 teaspoon ground red pepper (cayenne)

  10. 4 medium Finnish yellow or Yukon Gold potatoes, quartered

  11. 4 medium parsnips, peeled, halved lengthwise and cut into 2-inch pieces

  12. 1 medium rutabaga, quartered lengthwise and cut into 1/4-inch slices Beef broth or water, if needed

  13. 3 tablespoons cornstarch

  14. 1/4 cup cold water

  15. 2 tablespoons minced parsley

  16. 3 cups hot cooked orzo (rice-shaped pasta)

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet heat the oil and brown roast on all sides. Remove roast, reserving drippings; set roast aside. Add onion and celery to skillet and cook, stirring, for 5 minutes. Drain off fat. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4-quart casserole. Combine peppers and rub on all sides of roast. Place roast on top of onion mixture and cover. Bake in a 350°F (175°C) oven for 30 minutes. Remove roast. Add the potatoes, parsnips and rutabaga. Set roast on top of vegetables. Bake, covered for 1 hour longer or until both roast and vegetables are tender.Transfer roast and vegetables to a large serving platter; cover with foil and keep warm. For the sauce, measure pan juices; skimming fat; add extra broth or water to measure 3 1/2 cups; place in medium saucepan over high heat. In small bowl stir together cornstarch in water to dissolve and add to pan saucepan. Cook, stirring constantly, until mixture boils. Stir in parsley and transfer sauce to a serving bowl. Serve along with hot cooked orzo.


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