Pork Roast with Root Vegetables

One of my first ever dinner parties was just with a few people and I made pork roast with root vegetables. The recipe called for cardamom in the rub and I remember being FLOORed at the cost of it. The recipe was so-so, but for the price of the cardamom and the effort with the mortart and pestle to make the rub, it wasn't quite worth it. I have never made it since.

I do often make a much simpler version nowadays. I used to always sear off the roast before cooking it, but I recently read in Gourmet that searing the meat doesn't really seal in more juices that not searing, so I skip the step usually. This recipe also works well in the crockpot, adding beef or chicken stock or white wine.

Pork Roast with Root Vegetables

1-2 pound pork roast
1 sweet potato, cut into 2" pieces
4-8 new potatoes, cut into 2" pieces
4-6 carrots, peeled and cut into 2" pieces
1 tablespoon olive oil
1 tablespoon rosemary
1 bay leaf
salt and pepper

Preheat the oven to 350 degrees. Place all the vegetables in a dutch oven, toss with olive oil, rosemary, salt and pepper. Place a bay leaf in the center. Rub the roast with olive oil and sprinkle with salt and pepper. Place on top of the vegetables. Roast for 1 1/2 to 2 hours, until pork reach 160 degrees. Let the pork rest for 10 minutes before slicing, keep the vegetables warm in the oven.

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