To serving, pass sauce to spoon over carved roast and vegetables. Serve with orzo. Orzo is a rice-shaped pasta that is normally found in the pasta aisle.
- 2 pounds boneless pork shoulder (OR pork sirloin roast)
- 2 teaspoons olive oil
- 1 onions (large, chopped)
- 3 stalks celery (thinly sliced)
- 15 ounces tomato sauce (chunky Italian)
- 14 1/2 ounces beef broth
- 1 tablespoon lemon juice
- 1 teaspoon black pepper (freshly ground)
- 1/2 teaspoon cayenne
- 4 gold potatoes (medium Finnish, OR Yukon Gold potatoes, quartered)
- 4 parsnips (medium, peeled, halved lengthwise and cut into 2-inch pieces)
- 1 rutabaga (medium, quartered lengthwise and cut into 1/4-inch slices)
- beef broth (OR water, if needed)
- 3 tablespoons corn starch
- 1/4 cup cold water
- 2 tablespoons parsley (minced)
- 3 cups orzo (hot cooked)
- In a large nonstick skillet heat the oil and brown roast on all sides. Remove roast, reserving drippings; set roast aside. Add onion and celery to skillet and cook, stirring, for 5 minutes. Drain off fat. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4-quart casserole. Combine peppers and rub on all sides of roast. Place roast on top of onion mixture and cover. Bake in a 350 degree F oven for 30 minutes. Remove roast.
- Add the potatoes, parsnips and rutabaga. Set roast on top of vegetables. Bake, covered for 1 hour longer or until both roast and vegetables are tender.
- Transfer roast and vegetables to a large serving platter; cover with foil and keep warm. For the sauce, measure pan juices; skimming fat; add extra broth or water to measure 3 1/2 cups; place in medium saucepan over high heat. In small bowl stir together cornstarch in water to dissolve and add to pan saucepan. Cook, stirring constantly, until mixture boils. Stir in parsley and transfer sauce to a serving bowl. Serve along with hot cooked orzo.