Pork Roast with Baby Artichokes

This one-pan dinner will satisfy all of your cravings in one sitting.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Roast: 50 mins 350°F
  • Stand: 10 mins

Pork Roast with Baby Artichokes

Directions

  1. Preheat oven to 350 degrees F. Place potatoes in a large bowl. In a small bowl combine rosemary, oil, garlic, salt, and pepper. Pour half of the mixture over potatoes; toss to coat.
  2. Trim fat from meat. Place meat on a rack in a shallow roasting pan; spread the remaining oil mixture over meat. Arrange potatoes around meat. Insert an ovengoing meat thermometer into the center of meat. Roast for 35 minutes.
  3. Meanwhile, wash artichokes; trim stems and remove loose outer leaves. Cut 1/2 inch off the top of each artichoke. Cut each artichoke lengthwise into quarters. Place quartered artichokes in a medium bowl; toss with lemon juice. In a covered large saucepan cook artichokes and carrots in boiling, lightly salted water for 10 minutes; drain.
  4. Add artichokes and carrots to the roasting pan, stirring to combine with potatoes. Roast for 15 to 35 minutes more or until meat thermometer registers 150 degrees F and vegetables are tender, stirring vegetables occasionally. Remove from oven. Cover meat and vegetables with foil; let stand for 10 minutes before slicing meat.
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Nutrition Facts (Pork Roast with Baby Artichokes)

  • Per serving:
  • 298 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 71 mg chol. ,
  • 261 mg sodium ,
  • 21 g carb. ,
  • 5 g fiber ,
  • 3 g sugar ,
  • 29 g pro.
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