Lane A. McFarland
Lane’s weekly recipe: Pork pot roast
As we ease our way into the summer months, many of us start thinking about eating healthy again. We take off the winter and spring jackets, don shorts and tank tops and eventually, swimsuits.
I tell everyone that losing weight and eating healthy doesn’t have to be painful or taste bland. It just takes a bit of creativity and thought.
Pork pot roast is one of my girlfriend’s favorite recipes I have made because it is essentially healthy, not too filling and it is quite delicious. In this instance, I put the shredded roast on Kaiser rolls with a healthy barbecue sauce, but the shredded roast is also delicious on its own.
(Feeds two with some delicious leftovers)
2 lbs pork tenderloin or roast
1 small yellow onion, julienned
5 garlic cloves, minced
Dash kosher salt
1 cup Cabernet Sauvignon
2 cups low sodium beef broth
4 carrots, peeled, halved and sliced ¼ inch thick
1 bay leaf
Preheat the oven to 350 degrees. In a wide, deep skillet, place the meat in the pan and drizzle with olive oil. Rub the minced garlic, kosher salt and oregano on all sides and place on the stove over a medium heat. Sear all edges for 1 minute.
Add the carrots, onions, bay leaf, beef broth and wine.
Turn the heat to medium and bring to a simmer. After 5 minutes, flip the roast and allow the other side to simmer for another 5 minutes. Once both sides have simmered, place the pan in the oven, uncovered, for 20-30 minutes. The internal temperature should read 145 degrees Fahrenheit, or if you cut a small slit, it should be slightly pink.
Remove the pork from the oven and place it back on the stove over the lowest temperature. If you decided to use tenderloin, which I completely recommend, it should begin to break apart on its own. If you decided to use the roast, you will have to break it apart yourself with a couple of forks. The meat should be very tender and fall apart.
After you have shredded the meat, leave on the stove for 5 more minutes, then begin to serve. Like I previously said, we decided to put a bit of quick, healthy barbecue on it for sweet flavoring. Plus, we were in the mood for sandwiches! Serve it at home on a plate with all of the vegetables, or on a sandwich for a delicious treat for the family. Either way, you will not be disappointed with this healthy dish.
In the words of Julia Child, “This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!” Web columnist, chef and blogger Lane A. McFarland is the executive chef at Beechies Place in Meadow Lands. Here at O-R online, he shares his recipes and stresses having fun in the kitchen! Visit McFarland’s blog Leather Bound Recipes, visit him on Facebook or hop over to Beechies Place.