Italian Pork Roast with Vegetables

posted by Christine Gable on Friday, Jan 6, 2012
posted by Christine Gable
Prep Time: 5 minutes
Cook Time: 2 hours

Description

Slow roasting dinner in a Dutch oven is a perfect way to make a simple pork roast with a minimum of prep time. Add vegetables to a lean cut of pork and not only will the whole house smell divine, a 'cook by itself' dinner will be ready when everyone's hungry.

Ingredients

  • 3 pounds pork tenderloin (or similar pork roast)
  • 2 tablespoons olive oil
  • 1⁄2 teaspoon Adobo (or garlic salt)
  • 1 onion, peeled and cut into quarters
  • 1 cup green beans - frozen or fresh
  • 1 can 26-oz. stewed or whole (plain) tomatoes
  • 1⁄4 cup Italian dressing (I used Ken's Light Northern Italian)
  • 8 green or black olives (optional)

Goes Well With

garlic toast, rice, bread

Directions

Preheat oven to 350ºF.

  1. Pour oil into large dutch oven over medium heat. Add roast and brown on both sides (1-2 minutes), sprinkling with Adobo. Remove from heat and add remaining ingredients.
  2. Cover and bake for 2 hours, or until roast is tender and golden brown. Allow to rest 10 minutes before serving.

Makes

Please note: some serving size selections may result in uncommon measurements.

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