Helping families eat healthier for less

Helping families eat healthier for less

Saturday, August 22, 2015

Back to the Dinner Table with Roasted Pork and Veggies

Slow-cooked pork with vegetables is a family favorite

Recipe Redux’s theme for August is “Back to the Dinner Table.”  It could be a family favorite that has be “ReDuxed” or a current family favorite. For me it is pork roast with a lot of veggies. I didn't eat red meat when I was younger. But, then I moved to the Midwest (Nebraska) and had the best pork I've ever eaten in my life. It converted me. While I don't eat pork roasts often, I love them and this one is a family favorite.

This recipe uses the slow cooker. One pot. Once things are assembled, you can basically forget about it for several hours. The pork is cooked with carrots, parsnips, potatoes, and sweet potatoes in a tomato-based broth. My family loves it.  It's sure to please your's too.

Slow Cooked Roast Pork with Veggies


Non-stick cooking spray
1 2-pound boneless sirloin tip pork roast
2 teaspoons canola oil
1 large sweet onion, peeled and chopped
5 cloves garlic, peeled and minced
1 (14.5 oz) can no salt added diced tomatoes
3/4 cup no salt added vegetable broth
½ teaspoon ground black pepper
1 pound carrots, peeled and cut into 2-inch strips
1 large or 2 small parsnips, peeled and cut into 2-inch strips
12 ounces baby red potatoes, cut in half or quarters (depending on size)
1 pound sweet potatoes, peeled and cut into 1-inch cubes


Spray a large dutch oven with non-stick spray and heat on high heat. When pan is hot, add roast that has been patted dry with paper towels to pan and brown on all sides. Remove browned roast and set in bowl of slow cooker set on high. Return dutch oven to range top and heat oil over medium-high heat. Add onions and cook until soft, about 5 minutes, stirring frequently. Add garlic, tomatoes, broth, pepper, carrots, parsnips, potatoes, and sweet potatoes. Coat all vegetables well with sauce. Pour mixture into slow cooker on top of the pork roast. Cook for 4 to 6 hours on high (or 6 to 8 hours on low), until pork and vegetables are fully cooked.

Makes 8 servings.

Nutritional Information (1 serving = 3 ounces cooked pork plus 1/8 vegetable mixture):
276 calories, 3.4 g total fat, 0.8 g saturated fat, 5.7 g dietary fiber, 29.0 g protein, 167 mg sodium. One serving provides an excellent source of vitamins A and C, potassium, and fiber.

Cost per Serving: $1.83
Pricing Note: all ingredients were at “regular” prices.

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