Incredible Boneless Pork Roast With Vegetables

I usually do most of my meats in the crockpot...just seems easy and it's done at the end of the day when you want it. BUT this is definitely worth doing in the oven. The flavour is so yummy! I got this recipe from Food.com By Iron Chef Nicole you can find it Here. 

Ingredients

4-5 lbs boneless pork loin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp parsley

1 tbsp rosemary (fresh or dried)

1 tbsp seasoning salt

1 tbsp olive oil

1 tsp black pepper

10 fresh garlic cloves, chopped

5-6 yukon gold potatoes, quartered

8-16 ounces baby carrots

1 large Spanish onion, quartered

1 (8 oz) can beef broth

Directions

1. Place pork loin fat side down in a 9x13 pan or roaster and arrange vegetables around it. 

2. In a small bowl mix garlic powder, onion powder, seasoning salt and black pepper until combined and rub it onto the port (top only, not the bottom)

3. Sprinkle the parsley and rosemary on top, and then the garlic. Drizzle the olive oil over top of the pork. I highly recommend using some of the seasoning on the vegetables as well. 

4. Add beef broth from the corner, do not pour over the pork. Place foil, over the pork leaving a tiny vent on the side. Cook on 325 for 2 1/2 hours. Midway through rotate the pork so it is fat side up and replace the foil so it is covered again. 

5. After its done take the foil off and put the broiler on HIGH (I used LOW setting and it was good). Flip the pork again to meat side up and broil for 10 mins. You will do this twice (meat side up , 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins) for a total of 30 mins. You many need a few mins longer depending on your oven. Just look to see how browned it's getting. 

6. let meat rest for 30 mins.

7. Enjoy! The vegetables will have an incredible flavour and so will the meat. 

8. You can add more veggies but you will need a bigger roaster. 

9. You can make gravy with the drippings to kick it up a notch. 

Favorite Chicken Potpie

So I'm sure there are not too many that does not like the wonderful comfort food of potpie. Even my very picky eater son loved this. It's great because the recipe has enough for 2 one for your family and one for your freezer for later and because I'm not the most accurate in measuring I did have some filling left over that we just ate and it was so yummy. This recipe comes from Taste of Home and you can find the original recipe HERE. 

Hope you enjoy it!

Ingredients

2 cups diced peeled potatoes

1-3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup all-purpose flour

1 3/4 tsp salt

1 tsp dried thyme

3/4 tsp pepper

3 cups chicken broth

1-1/2 cups milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

2 packages refrigerated pie pastry. (enough for 2 pies top and bottom)

Directions

1. Preheat oven to 425 degrees. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 mins or until crisp-tender; drain. 

2. In a large skillet, heat butter over med-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 mins or until thickened. Stir in chicken, peas, corn and potatoe mixture; remove from heat. 

3. Unroll a pastry sheet into each of two 9-in (I had enough for a 10-in) pie plates; trim even with rims. Add potpie mixture. Top with remaining pastry. Trim, seal and flute edges. Cut slits on top of each pie. 

4. Bake 35-40 mins or until crust is lightly browned. let stand 15 mins before cutting. 

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 mins before baking (do not thaw). Preheat oven to 425 degrees. Place pies on baking sheets; cover edges loosely with foil. Bake 30 mins. Reduce oven setting to 350 degrees; bake 70-80 mins longer or until crust is golden brown and a thermometer inserted in centre reads 165.