Pork Roast with Baby Artichokes

By LRay

Better Homes and Gardens. Best of Spring Recipe Collection 2015.

Nutrition Facts (Pork Roast with Baby Artichokes)
Per serving: 298 kcal cal., 11 g fat (2 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 71 mg chol., 261 mg sodium, 21 g carb., 5 g fiber, 3 g sugar, 29 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 1/2 pounds tiny new potatoes, halved
• 1/4 cup snipped fresh rosemary
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 2 pound boneless pork top loin roast (single loin)
• 6 fresh baby artichokes
• 1 tablespoon lemon juice

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

Directions

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.

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.

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.

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.