Roast pork with vegetables

Name: Roast pork with vegetables
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Ingredients: ¼ cup neutral oil, such as canola or grapeseed; ¼ cup neutral oil, such as canola or grapeseed; 6 large cloves garlic, peeled; 1 large onion, peeled and cut into thick slices; ¼ cup neutral oil, such as canola or grapeseed; 6 tablespoons butter; One 2½- to 3-pound bone-in pork loin roast; 6 branches thyme; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 8 ounces carrots, peeled and cut diagonally into thick slices; 2 large tomatoes (1 pound or more), peeled, seeded, and cut into quarters

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This takes longer than some of the other recipes, but the results are worth it—you end up with beautifully caramelized vegetables and delicious meat. All you need is a salad and/or a loaf of bread to complete the feast.

Ingredients

6 tablespoons butter
¼ cup neutral oil, such as canola or grapeseed

Stew
Gluten-free

Method

Put 1 tablespoon each of the butter and oil in a large skillet and turn the heat to high. When the butter foam subsides, sear the onion and garlic on both sides until good and brown, 3 to 4 minutes per side; season, then remove and set aside. Wipe out the skillet, add another tablespoon each of butter and oil and repeat with the carrots; season, remove, and set aside. Ag