Pork Roast, String Beans, Roasted Potatoes, Summer Salad

Pork Roast, String Beans, Roasted Potatoes, Summer Salad
 
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Ingredients

Ingredients
Method
 
  • Center Cut Pork Roast (1 chop per person)
  • Stringbeans
  • Red Potatoes and shallots
  • Summer Salad: tomato, avocado, pepper and mozzarella
  • Other: Salt/pepper, EV olive oil, Herbs de Provence, ginger, soy sauce, red wine vinegar
PORK: Make sure the butcher cuts the bottom bone so you can cut the chops off.
Rub EVOO, salt/pepper, garlic, rosemary (or Herbs de Provence) all over pork. Cook pork on 325 for approx. 20 min. per pound. Roast should be at 150. Cover with foil for 10-15 minutes to cook rest of way.

POTATOES: Slice potatoes and shallots thin and spread onto foil-lined sheet. Toss with EVOO, salt/pepper. Cook for 30 minutes next to the pork. When pork comes out, jack up heat to 450 and cook until brown on top (10-15 min.).

Stir-Fry STRINGBEANS: Put drop of EVOO and garlic in large frying pan and heat pan on high. Add beans and mix ginger powder, salt/pepper and dash of soy sauce. Add a little water to avoid burning.

SUMMER SALAD: Cut and toss tomatoes, fresh mozzarella, avocado and basil (I had a little left over yellow pepper too). Sprinkle with a good hit of salt, pepper, drop of EVOO and red wine vinegar. Toss and serve or chill for a bit until rest of dinner is complete.

Marissa Costonis
Everyday Family Food
"Did Your Grandmother Cook Chicken Nuggets?"

Pork Roast, String Beans, Roasted Potatoes, Summer Salad

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This recipe was uploaded by Everyday Family

 
 
Don't be afraid of cooking "a Roast". I guarantee it's easier than you think.
Sometimes if I have to take kids to a game or practice, I set the oven on delay cook and it's ready when we get home!

Visit www.everydayfamilyfood.com for more recipes and ideas for how to get your kids involved in cooking a variety of foods for dinner! Say good-bye to kid dinners and hello to "The Family Dinner"!

Marissa Costonis
Everyday Family Food
"Did your grandmother cook chicken nuggets?"

Method


PORK: Make sure the butcher cuts the bottom bone so you can cut the chops off.
Rub EVOO, salt/pepper, garlic, rosemary (or Herbs de Provence) all over pork. Cook pork on 325 for approx. 20 min. per pound. Roast should be at 150. Cover with foil for 10-15 minutes to cook rest of way.

POTATOES: Slice potatoes and shallots thin and spread onto foil-lined sheet. Toss with EVOO, salt/pepper. Cook for 30 minutes next to the pork. When pork comes out, jack up heat to 450 and cook until brown on top (10-15 min.).

Stir-Fry STRINGBEANS: Put drop of EVOO and garlic in large frying pan and heat pan on high. Add beans and mix ginger powder, salt/pepper and dash of soy sauce. Add a little water to avoid burning.

SUMMER SALAD: Cut and toss tomatoes, fresh mozzarella, avocado and basil (I had a little left over yellow pepper too). Sprinkle with a good hit of salt, pepper, drop of EVOO and red wine vinegar. Toss and serve or chill for a bit until rest of dinner is complete.

Marissa Costonis
Everyday Family Food
"Did Your Grandmother Cook Chicken Nuggets?"
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