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Braised Pork Roast with Vegetables

60 Reviews
88% would make this recipe again

Preparation : 15 min Cooking : 2 h
400 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1 1/2 tbsp canola oil 23 mL
1 1/2 tbsp butter, unsalted 20 g
600 g pork roast, boneless
2 cloves garlic, minced
2 bay leaf 0.4 g
2 stalks celery, cut into large pieces 140 g
4 carrots, cut into large pieces 400 g
2 onions, cut into large pieces 400 g
3 potatoes, peeled and halved 600 g
3/4 cup water, up to 1,5 cm in the pan 190 mL
salt [optional]
ground pepper to taste [optional]

Method

  1. Heat the oil and butter in a thick-bottom pan. Brown the meat 7-8 min until golden on all sides. Add the garlic, bay leaf, carrot, celery, and onion. Add salt and pepper, cover, cook over low heat 1½h.
  2. Pour in some water to dilute the cooking juice and provide a cooking medium for the potatoes. Peel the potatoes, cut them in halves, and add them into the pan. Cook an additional 30 min or so until the potatoes are soft.
  3. Serve.

Nutrition Facts Table

per 1 Serving (420g)

Amount

% Daily Value

Calories

400

Fat

10 g

16 %

Saturated 3.6 g
+ Trans 0.3 g

19 %

Cholesterol

70 mg

Sodium

150 mg

6 %

Carbohydrate

43 g

14 %

Fibre

6 g

25 %

Sugars

10 g

Protein

35 g

Vitamin A

114 %

Vitamin C

41 %

Calcium

8 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Source of  :
Calcium
Good source of  :
Copper, Iron, Vitamin B2, Vitamin C, Vitamin E
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 4
Fats 1 ½

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Members' Reviews

60 Reviews (58 with rating only ) 88% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
gingerlondon
september 13, 2010 | I would make this recipe again

Oh, this was really delicious, you really can't go wrong.

Useful 0
dandyflower
september 08, 2009 | I would make this recipe again

I used a beef cross-rib roast instead of the pork because of family preference, but it was very good. I prepared the accompanying salad on my meal plan, but found we didn't really need it. This is a whole meal.

Useful 2

Top Reviews

View All Reviews
dandyflower
september 08, 2009 | I would make this recipe again

I used a beef cross-rib roast instead of the pork because of family preference, but it was very good. I prepared the accompanying salad on my meal plan, but found we didn't really need it. This is a whole meal.

Useful 2
gingerlondon
september 13, 2010 | I would make this recipe again

Oh, this was really delicious, you really can't go wrong.

Useful 0