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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 258.8
  • Total Fat: 2.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 412.7 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 25.7 g

View full nutritional breakdown of Clay Pot Pork Roast calories by ingredient
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Clay Pot Pork Roast

Submitted by: MOOSEDAWG

Introduction

Any of the seasonings that have been listed can be substituted with Herbs de Provence or any other combination based on preference or any pre-made pork/meat rub you prefer.

Depending on how many people I'm serving, I will use either a 1lb Pork Tip Roast, or a Pork Tenderloin, each serving should be approx. 4 oz per person, so use that as your guide for size of roast.
Any of the seasonings that have been listed can be substituted with Herbs de Provence or any other combination based on preference or any pre-made pork/meat rub you prefer.

Depending on how many people I'm serving, I will use either a 1lb Pork Tip Roast, or a Pork Tenderloin, each serving should be approx. 4 oz per person, so use that as your guide for size of roast.

Number of Servings: 4

Ingredients

    3 cloves Garlic (or as much as desired)
    4 Red Potato (or 1 for each person)
    12 oz Baby Carrots (or 3 oz per person)
    1 lb Pork roast or tenderloin (~4 oz per person)
    1 cup Onion (sliced or chopped)
    1/2 tsp Rosemary
    1/2 tsp Thyme
    1/2 tsp celery seed
    1/2 tsp Savory
    2-4 Large fresh mushroom (any variety of your choice)

Directions

Soak lid and bottom of clay pot while preparing meat & veggies (lid only if your pot is glazed). Cut potatoes and onion and layer on bottom of pot with baby carrots . Sprinkle lightly with water. Rinse pork roast with cold water and place in pot on top of veggies. Mix herbs together in small bowl if you prefer to rub them over meat. Rub garlic over roast. Sprinkle or rub herbs over meat. Cover with presoaked lid and place in COLD oven. Turn oven to 475 degrees and bake for 60-90 mins, until meat is 170 degrees in center.

Number of Servings: 4

Recipe submitted by SparkPeople user MOOSEDAWG.






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