ONE PAN PORK ROAST DINNER

PORK ROAST IN CAST IRON SKILLET
PORK ROAST IN CAST IRON SKILLET

They’ll think you spent the whole day in the kitchen.  HA!

INGREDIENTS:

One 3-4 lb pork roast

1 bay leaf

4 – 5 whole garlic cloves

1 medium onion, sliced

1 tsp rosemary

Salt, pepper

½ can of chick broth

1/3 cup white wine (optional)

Carrots

Potatoes

PREPARATION:

Salt, pepper and rosemary your roast.

Heat large cast iron pan and coat bottom with oil on medium/high heat.  Cook each side until seared. Remove from heat.

Place garlic cloves, bay leaf, onions, white wine, and chicken broth in pan with the roast and cover with foil. Roast at 350 for an hour.

Add peeled carrots.  I leave them whole, but up to you.  Add potatoes, which I don’t peel.  I just scrub and cut them in half or quarters, depending on their size.  Watch the liquid now.  You may need to add a little more chicken broth. Cover and return to oven for another 90 minutes or so.  Meat and vegetables should be nice and tender.

Remove bay leaf and serve.  Juice remaining in pan may be thickened for gravy.

For leftovers?  See Pulled Pork Sandwiches.

PLEASE SHARE and LIKE us.

PINTEREST    https://www.pinterest.com/source/chewwannaeat.wordpress.com/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s