Roast Pork with Vegetables

Ingredients

• 2 lb pork shoulder
• 1.5 lb potatoes
• 3 medium carrots
• 2 medium tomatoes
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp dried thyme
• 1 cup chicken broth

Instructions

1. 1

   Preheat oven to 375°F. Pat the 2 lb pork shoulder dry and season generously with salt and pepper on all sides.

2. 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.

3. 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.

4. 4

   Stir in 3 minced garlic cloves and 1 tsp dried thyme. Cook until fragrant, about 1 minute.

5. 5

   Return the pork to the skillet, nestling it among the vegetables. Pour in 1 cup chicken broth. Bring to a simmer.

6. 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.

7. 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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