Pork Roast with Braised Vegetables
| Yield: | 8 Servings |
| Categories: | Meats |
| 2 1/2 | lb | Rolled boneless pork loin roast; (1) |
| 1 | tb | Chopped fresh rosemary; divided |
| 1 | tb | Chopped fresh thyme; divided |
| 1 | ts | Salt; divided |
| 1/4 | ts | Pepper; divided |
| Vegetable cooking spray | ||
| 12 | md | Unpeeled round red potatoes; halved |
| 8 | lg | Shallots; peeled |
| 8 | Ripe plum tomatoes; quartered | |
| 6 | Cloves garlic | |
| 9 | oz | Frozen artichoke hearts; (1 package) thawed |
| 3/4 | c | Low-sodium chicken broth |
| 1/4 | c | Fresh lemon juice |
| 1 1/2 | ts | Olive oil |
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