| SEARED PORK ROAST WITH ROSEMARY & VEGETABLES |
| 1 pork roast (about 2-3 LB's) 3 tablespoons olive oil 1 onion cut in half and then cut into wedges 2 sprigs of rosemary 2 carrots cut into wedges 2 to 5 new potatoes (or small potato or your choice), quartered 1 apple, cored and cut into sections ¼ cup white wine 2 tablespoons roasted garlic salt & white pepper In a heavy skillet, over high heat sear the pork in 2 teaspoons of oil (sear on all side for about 1 to 2 minutes-each), adding oil as needed While the pork is searing Pre-heat oven to 425° F Around the roast, add the onions, rosemary, carrots, potatoes, apple & the roasted garlic Pour remaining oil over the vegetables Sprinkle the vegetables literally with the salt & pepper and place in pre-heated oven Roast the pork until done, the internal temperature should read 150° F, (about 45-50 minutes) Let pork roast rest, covered for about 10-15 minutes before slicing Slice roast against the grain Serve with roasted vegetables and a crisp green salad, dressed with vinaigrette Yields about 6 servings |