Pork Roast and Veggies

Name: Pork Roast and Veggies
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 2 -3 lbs boneless pork roast; 1 large onion; 20 -30 baby carrots; red pepper; bell pepper; yellow pepper; 3 celery ribs; 6 -8 green onions; sea salt; ground black pepper; onion powder; garlic powder; 3/4 cup olive oil; 3/4 cup balsamic vinegar

Submitted by rusted_essence

"I just threw this together because I was not finding what I wanted. I just finished off my plate and this was oh so tasty. I came on here to record the magic."

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Ready In:: 2hrs 25mins
Ingredients:: 14
Serves:: 4

ingredients

2 -3 lbs boneless pork roast
1 large onion
20 -30 baby carrots
red pepper
bell pepper
yellow pepper
3 celery ribs
6 -8 green onions
sea salt
ground black pepper
onion powder
garlic powder
³⁄₄ cup olive oil
³⁄₄ cup balsamic vinegar

directions

I got a pork roast that was marinating in an onion and garlic marinate, it said onion garlic pork roast for the description on the price tag.
If thawing, let thaw and remove from fridge 1 hr before cooking begins.
Place roast in large baking dish.
Cut ends off onions and then cut into 1/8s situate around roast.
Cut baby carrots in half and chunk in dish.
Cut up celery into small slices, add.
Cut red, yellow and bell pepper (1/4 of each pepper) into thin slices and disperse evenly.
Cut potatoes into 1/8ths and add.
Sea salt, black pepper, onion and garlic powder, and the veggies to taste.
Cut green onions greens and all and add across whole dish.
Drizzle extra virgin olive oil and balsamic vinegar over veggies (mix oil and vinegar together and use throughout cooking, i baked an hour then added the rest).
Place in preheated 425 oven and reduce heat immediately to 325. Roast meat 35-45 minutes per pound until meat is 160 degrees in center or the meat has no pink, juices run clear and the color is grayish or white.
Let roast set up for 10-15 minutes before carving.

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RECIPE SUBMITTED BY

rusted_essence

I love to cook and have been expanding my knowledge here for over a year. My fiancee moved in with me around the time I started frequenting this site because I had to make the same things taste different so we will not get bored. I am about to graduate with my BFA in Art Education in May. My wedding is in June, soooo my plate is pretty full physically and metaphorically... I think the greatest thing about this site is not only do you learn new ways to cook great tasting meals, but you also become more capable of making up your own recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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