My family loves pork roasts, and with every heirloom vegetable under the sun in season right now, it seemed the perfect time to combine the two for a little slow-roast dinner.
Getting ready for the week ahead, I put this together then stuck it in the fridge for dinner Wednesday, when I know both my partner and I will be busy and frazzled by hump-day madness.
This recipe was painfully simple. The secret, really, is using fresh ingredients. Everything in this meal I got from our local farmer’s market (yes, including the pork roast!), but obviously you can use whatever you have on hand.
The prep was pretty basic, and went like this:
Sear the roast in bacon grease (coconut or olive oil would work fine, if you don’t have any saved bacon grease on hand – I like to save my bacon grease to add flavor to dishes like this), just enough to be browned on all sides.
Place the seared roast in the pan.
In the same pan, pour 2 cups stewed tomatoes (eq. 1 14 oz can of diced tomatoes + 1 small can of tomato paste) and a few chopped peppers. Season with salt and pepper – I also added a little paprica and ginger to taste. Let it simmer and reduce on high for about 10 minutes. I whisked in a few tablespoons of cornstarch to thicken the sauce.
Pour the sauce over the roast in the pan, then top with fresh veggies – like purple or green beans.
Pop the lid on it, then stick it in the fridge or the freezer for later!
Tags: heirloom vegetables, Hot Logic Original Recipe, pork roasts, recipes