On the Menu Today~
Old Fashioned Pork Roast with Vegetables
It’s Comfort Food Time..
Our Favorite Time of Year.
Fall brings cooler weather which means cooler temperatures.
Fall brings hearty, traditional and satisfying meals like
soups, stews and crock-pot meals.
Pot Roast’s are slowed cooked in the oven.
Roasted chicken and turkey are back on the menu.
Pumpkin, pears, apples and cranberries are turned into delicious desserts.
Quick Breads are made with zucchini and cranberries.
Potato salad, grilled hamburgers & hot dogs are replaced with
Old-fashioned beef roast and pork roasts that are
cooked in the oven with fresh farm market vegetables until fork tender….
pork roast, (pork shoulder, pork loin, pork butt)
garlic, peeled and left whole
1 (16 oz) can
salt and pepper,
large potatoes, peeled and left whole
carrots, peeled and cut in half
large apple, peeled and quartered
apple cider or apple juice
fresh corn, shucked and left whole
- Preheat oven to 325º
- In large roasting pan or Dutch oven place pork roast. Cut four slits into top of roast. Place one garlic clove and one quartered onion into each slit, push down. Cover roast with sauerkraut. Sprinkle with salt and pepper. Add bay leaves, potatoes,carrots and apple to pan. Add cider, juice or vegetable broth. Cover pan tightly with foil.
- Bake for 2 hours. Remove from oven, remove foil. Add corn on the cob, cover pan with foil. Bake an additional hour to hour and a half.
- Remove bay leaves before serving.
Serve and Enjoy!