Roast Pork with Vegetables
A comforting one-pan dinner of tender roast pork with potatoes, carrots, and tomatoes in a rich gravy. Simple enough for a weeknight, yet satisfying enough for a Sunday supper.
- Total time
- 60 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. Pat the 2 lb pork shoulder dry and season generously with salt and pepper on all sides.
Step 2
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork until browned on all sides, about 8 minutes total. Transfer to a plate.
Step 3
Add remaining 1 tbsp olive oil to the skillet. Add 3 peeled and quartered potatoes, 3 carrots cut into 2-inch chunks, and 2 chopped tomatoes. Cook, stirring, until lightly browned, about 5 minutes.
Step 4
Stir in 3 minced garlic cloves and 1 tsp dried thyme. Cook until fragrant, about 1 minute.
Step 5
Return the pork to the skillet, nestling it among the vegetables. Pour in 1 cup chicken broth. Bring to a simmer.
Step 6
Cover and roast in the oven for 30 minutes. Uncover and roast until pork is tender and reaches 145°F, about 15 more minutes.
Step 7
Remove pork and let rest 5 minutes. Slice and serve with vegetables and pan juices as gravy.
Tools you’ll need
- Large oven-safe skillet
- Cutting board
- Chef's knife
- Tongs
- Measuring spoons
- Measuring cup
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