Pork Roast with Vegetables

RECIPESPLUS
12Ingredients
105Minutes
300Calories

Ingredients

US|METRIC
  • 2 3/4 pounds pork leg (boneless, fresh ham, without rind)
  • 2 tablespoons mustard
  • 2 sprigs sage
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 3 stems parsley
  • 1 2/3 cups vegetable stock
  • 2 1/4 pounds new potatoes
  • 1 pound small carrots (peeled, with some of the green left on)
  • 3 tablespoons olive oil
  • 1 bunch spring onions (chopped into halves or thirds)
  • 1 cup sour cream
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    Directions

    1. Preheat the oven to 325°F. Coat the pork with the mustard and then with the mixed herbs. Tie the pork up with kitchen twine and put it on a roasting pan with a drip tray. Pour the stock over the pork and roast for 1 1/2 hours, basting every so often. Add the potatoes to the tray after half an hour and the carrots after 1 hour, drizzling in the olive oil. Add the spring onions after 1 hour 15 mins.
    2. Check for desired doneness with a meat thermometer. Remove the meat from oven and allow to rest before slicing, while keeping the vegetables warm. Serve the meat on a platter with the vegetables.
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    NutritionView More

    300Calories
    Sodium17% DV410mg
    Fat23% DV15g
    Protein12% DV6g
    Carbs13% DV39g
    Fiber28% DV7g
    Calories300Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol20mg7%
    Sodium410mg17%
    Potassium1050mg30%
    Protein6g12%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A270%
    Vitamin C70%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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