Pork Roast with Balsamic Potatoes

By tulawdog

Ingredients

• 4 potatoes, peeled and quartered
• 1 turnip, peeled and quartered
• 1 onion, peeled and cut into eighths
• 2 tbsp olive oil
• 4 tbsp butter
• 2 tbsp rosemary chopped
• 5 large cloves garlic, smashed
• 3/4 cup balsamic vinegar
• 2 1/2 – 3 lb rolled pork roast
• 2 tbsp dried rosemary
• 2 tbsp fennel seeds, freshly ground
• Salt and pepper
• 2 tbsp olive oil
• 3 cloves garlic, crushed
• 1 onion, peeled and cut into eighths
• 1 celery stalk, sliced
• 2 bay leaves

Preparation

Step 1

Mix the potatoes, turnip and onion in a large bowl and set aside. Heat the oil and butter, add the rosemary and garlic, sauteing for a minute or two. Add the vinegar and boil for 5 minutes, pour on the potatoes and toss to coat. Place in the bottom of a tajine.

Roll the roast in the rosemary, fennel seeds, salt and pepper, then brown in the olive oil. Place in the tajine, on top of the potatoes. Add the garlic, onion, celery and bay leaves to the pan and cook stirring for about 3 minutes. Pour on top of the roast and potatoes, tucking the bay leaves into the potatoes. Cover and cook at 400 degrees Fahrenheit for 1 hour. Remove the tajine top, stir the potatoes and continue to cook, top off, for another 30 minutes.