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Roast pork and sweet potatoes with herb sauce

Roast pork and sweet potatoes with herb sauce

Main course | Easy | 3 hours 25 minutes
6
Main course
Easy
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Recipe details

Ingredients

Roast and Sweet Potatoes

Herb Sauce

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Directions

Roast and Sweet Potatoes

  1. With the rack in the middle position, preheat the oven to 325°F (165°C).
  2. In a Dutch oven over medium-high heat, brown the pork in the butter on all sides. Season with salt. Set the pork aside on a plate.
  3. In the same pot, soften the garlic and onion for 2 minutes or until starting to brown. Pour in the broth and return the pork to the pot. Bring to a boil.
  4. Cover and bake in the oven for 3 hours or until the meat is fork-tender, turning the roast over halfway through cooking.
  5. Meanwhile, in a baking dish, coat the potatoes with the oil. Season with salt and pepper. Bake alongside the pork for 1 hour 30 minutes or until tender.
  1. Remove the roast and potatoes from the oven. Let rest while you prepare the herb sauce. Remove the garlic cloves and ¼ cup (60 ml) of the broth from the Dutch oven to use for the herb sauce.

Herb Sauce

  1. In a food processor, chop the green onions and garlic cloves. Add the herbs, lemon juice and reserved chicken broth. Purée until smooth. Add more broth as needed. Season with salt and pepper.
  2. Place the pork roast on a large serving dish. Arrange the sweet potatoes around the roast. Drizzle with the broth and herb sauce.

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