Cooking with food intolerances

Provincial Pork Roast April 27, 2012

2 Tbs. olive oil

1 c. thinly sliced carrots

1/2 Vidalia onion, cut in half

2 cloves garlic

1 Tbs. Herbes de Provence

2-3 lb. pork roast

1/4 c. white wine

1/4 c. water

Preheat oven to 300F.

Heat Dutch oven over medium. Add olive oil. Saute carrots, onion, and garlic for 5 minutes. Push veggies to the side. Season the pork roast with sea salt and black pepper. Brown on all sides in Dutch oven. When done, leave fat side facing up.

Sprinkle Herbes de Provence on top of roast. Pour wine and water on sides of roast. Cover. Roast at 300F for 4 hours.



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