Recipe: Pork Pot Roast with Root Vegetables and Thyme

PORK POT ROAST WITH ROOT VEGETABLES AND THYME

2 teaspoons olive oil
1 large pork tenderloin (or 2 small), well trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh thyme, plus 2 tablespoons, divided use
4 carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled, and cut into 1-inch pieces
2 white turnips, peeled and cut into 1-inch chunks
3 cloves garlic, finely chopped
1/2 teaspoon sugar
2 cups defatted chicken broth
1 bay leaf, broken in half
1 tablespoon Dijon mustard
branches of fresh thyme (for garnish)

Heat the oil in a large, preferably nonstick skillet with a lid or in a Dutch oven. If the meat is too long to fit comfortably into the pot, cut in half. Sprinkle the salt, pepper and 2 teaspoons thyme onto the tenderloin, pressing it into the sides. Saute the pork over medium-high heat until browned on all sides, 6 to 8 minutes total. Remove to a plate.

Add the carrots, parsnips, turnips, and garlic to the pan and sprinkle with the sugar. Cook over medium heat, stirring occasionally, until the vegetables begin to caramelize and soften, about 5 minutes.

Add the broth, remaining 2 tablespoons of thyme, and the bay leaf, and return the meat and any accumulated juices to the pan. Simmer, covered, over low heat until the vegetables are tender and the pork is no longer pink in the center, 25 to 30 minutes.

Remove the meat to a platter. Discard the bay leaf halves. Stir the mustard into the sauce and simmer over medium-high heat until lightly thickened, about 3 minutes.

TO SERVE:
Cut the pork on the diagonal into 3/4-inch-thick slices and arrange them on a platter. Spoon the sauce and vegetables over the meat, garnish with the thyme branches, and serve.

Servings: 4
Adaptec from source: American Medial Association Family Health Cookbook