The holidays are over, and I, for one, am glad! I managed to be sick from Christmas Day until! I'm still fighting the coughing part of this cold/flu/crud junk that's going around. But yesterday was the first day in weeks that I was actually starting to feel like me again and had some energy to do more than sleep. I haven't really been in the kitchen much, so decided to wake the kitchen up with this absolutely fantastic dinner. I will admit......I even impressed ME with this one! While this was cooking, I was just hoping it would taste a little bit as good as it smelled because my house smelled delicious! Well, it came out better than my expectations. Can't wait for dinner tonite.....leftovers!!!
PORK ROAST IN A CAST
IRON DUTCH OVEN
Serves @6
3 pound boneless pork roast
3 – 5 garlic cloves,
peeled and chopped
1 small onion, thinly sliced
5 or 6 celery sticks, sliced
in half long-ways and then cut into @2” chunks
5 or 6 carrots, peeled,
sliced in half long-ways and then cut into @2” chunks
5 or 6 small red potatoes,
cut in half
2 cups water
1 TBSP Kitchen Bouquet
salt & pepper to taste
1 TBSP coconut oil
Preheat oven to 350°.
Melt
coconut oil in the cast iron Dutch Oven over medium high heat.
Salt
& pepper all sides of the pork roast.
When
the oil begins to 'smell hot' (you'll be able to tell), place the
roast in the pot. Leave for a minute or so without moving it; then
rotate to brown on all sides.
Lay
the garlic and onion around the sides of the roast and stir a bit to
let them 'brown'. Add the rest of the veggies.
Mix
the 1 TBSP of Kitchen Bouquet with the 2 cups of water; pour over
pork and veggies. Bring to a boil.
Turn
off the burner, put the lid on the Dutch Oven and place it on the
lower rack in the preheated oven.
'Rule
of thumb' is to cook the roast for at least 30 minutes per pound.
Remove from oven when done.....plate and enjoy!!!
 |
| So juicy!!! |
 |
| My plate.....sorry for the shadow! |
MY
SPIN: The original recipe called for lard instead of coconut
oil.....I prefer the coconut oil. Also, the celery, carrots and
potatoes weren't in the original recipe, but this makes such a nice,
one-pot meal. I didn't figure up the P+ for this because of too many
variables (if you used lard instead of the coconut oil....how much
meat you eat). You can also make a gravy from the 'drippings' by
mixing 2 TBSP cornstarch with ½ cup water and whisking that into the
drippings; bring to a boil; taste and season with salt & pepper
if needed.
Later!
Loving
Life!
Jan
