Wednesday, May 13, 2009

Lemony Pork and Veggies

Well, it's been awhile.
I do have a few goodies I want to get caught up on and record here. Good dinners, yummy scones and sweet desserts.

First up, one of my old favorites that was resurrected (twice) in the past week. Everyone who's had this has loved this dish, I used to make it often for dinner guests. I was looking for an easy portable meal to make for friends last week and remembered this one. I made it for us again as well, because I couldn't resist! This pork just melts in your mouth and the slight lemony juice is just perfect on everything.
>I also always make my favorite beer bread along with this dinner!!

Lemony Pork & Veggies
2 lbs boneless pork shoulder
1/4 cup flour
1/2 tsp pepper
2 tbsp cooking oil
1 16 oz package peeled baby carrots*
8 oz parsnips, cut into 1/2 inch slices*
2 medium shallots, sliced thin
1 lemon, quartered
1/4 cup thinly sliced basil**
1 14oz can chicken broth
1 1/3 cups quick cooking couscous***

-In your slow cooker, place carrots, parsnips*, shallots, lemon quarters and basil**.

-Trim excess fat from pork and cut into 1-inch pieces. Combine flour and pepper in plastic ziplock bag and add the pork, closing and shaking to coat.
In large skillet brown half of the mean in 1 tbsp of the oil about 5 min, turning to brown evenly. Remove from skillet and repeat with remaining pork in remaining 1 tbsp oil.
Place pork on top of vegetables in slow cooker.

-Cover and cook on low for 7-8 hours or high 3 1/2-4 hours.

-Discard lemon pieces. Use slotted spoon to remove pork and vegetables to a serving dish, cover dish to keep warm, reserving 1 3/4 cups of the cooking liquid in the slow cooker. Be sure cooker is turned on high and stir couscous into liquid. Cover and cook for 5 minutes more. Fluff couscous with a fork.***

Serve pork and vegetables over couscous.

*when I very first used this recipe, I couldn't find parsnips and instead came across a bag of prewashed and prepped mixed green beans and thin carrot sticks together. I used this and it was awesome. So now that's my go-to and if I can't find that bag in the veggie section at the store (not all stores carry it) I just grab a bag of green beans and then cut a few big carrots into matchsticks to add to it.

**I rarely have fresh basil on hand. Obviously dried basil flakes sub fine... I just sprinkle a bunch in over the veggies.

***I prepared this once as directed with the couscous and didn't really care for it. I normally just throw some brown rice in my rice cooker to be done at the same time as the pork and veggies and it goes wonderfully together. Serve the meat and veggies over the rice and drizzle with the cooking liquid.

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