This dinner is quick and easy to put together and it is delicious on cool or cold days like we had all over the continent this past winter. But surprisingly, its great in the summer too! This is a hearty dish that the men especially seem to like. (If it isn’t too cold outside or if your barbeque cooker is protected from the wind, you can cook it on your outdoor grill. Otherwise, it goes into the oven.)
Adjust the amounts for the number of people you’ll be feeding. I make this amount for John and me. Here’s what you’ll need for roasted pork dinner in a pot:
8-10 Brussel spouts
4-6 red potatoes (depending on size)
2-4 small carrots
1-2 lb pork roast (we like to get ours from Costco as they are always a good price)
1 tsp salt
1/2 tsp pepper
tsp of ground thyme
pickled beets (optional)
Slice a small onion into chunky rings and place the rings in the bottom of your roasting pan. (We have a blue enamel roasting pan that is just the right size for making meals for two.) Spread about two to three Tbsp of oil on the bottom of the pan. Rub oil, salt and pepper on the outside of the roast. Brown all sides of pork quickly in a hot frying pan – just enough to seal in the juices. Place the browned pork atop the onions in the roasting pan. Sprinkle the ground thyme onto the pork roast.
Chop the potatoes and carrots into large chunks. Place whole sprouts, potatoes and carrots in a bowl and pour on a Tbsp of oil (I like olive oil for this part of the recipe), salt and pepper to your taste. Mix everything together so that all the potatoes and vegetables are coated lightly.
Place the potatoes, carrots and Brussel spouts in the pan beside the roast atop the onions.
Cover the roasting pan and cook at about 350 degrees until the pork reaches 160 degrees inside. This takes anywhere from 30 – 45 minutes. In that time the potatoes and vegetables roast nicely also. While I’m waiting, I enjoy a game of Words with Friends (on Facebook).
I like to serve pickled beets with this dish. Sometimes I cook a beef roast the same way. Enjoy! (My taco recipe can be found here on the RVT.com blog.)