Prep. Time 20 mins
Cooking Time 3 hrs
Yields 6 to 8 servings
PreparationWhat You Need 3 tbsp (42.6) butter
1 onion, chopped
3 lb (1.5 Kg) pork roast, cut from leg or loin
Pepper, to taste
1/2 pumpkin, cut into chunks
12 mushrooms, whole or sliced
4 cloves garlic, whole
10 pearl onions
2 fresh tomatoes, crushed
2 tbsp (28.4 g) chopped fresh parsley
4 cups (1 l) beef or chicken broth
2 tbsp (30 ml) chopped green onions
Instructions Heat butter in a roasting pan and cook onions for 1 to 2 minutes, until transparent. Brown roast on all sides and season with salt and pepper. Add pumpkin, mushrooms, garlic, pearl onions, tomato and parsley. Add broth, cover and cook in a 350 °F (180 °C) oven for 1 hour.
Lower oven temperature to 250 °F (120 °C) and season with salt and pepper again, if needed. Cook 1 hour, then reduce temperature to 175 °F (80 °C). Cook, uncovered for 1 hour more.
Remove roast from oven after 3 hours of cooking, place on a serving dish and decorate with garnish of chopped green onions. Roast can be served with sautéed new potatoes or fresh vegetables
Nicole January 19th, 2010
I didn't have pumpkin, so I used squash instead. Also had to substitute diced tomatoes rather than fresh ones. I can't wait to try it, only an hour left. If I don't post again, it means we loved it!!