My Life As A Teenage Chef

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Oven-Style Pork Roast November 24, 2010

Filed under: Cooking,Home Favorites,Recipe — waterwalkerla @ 2:50 pm

Note: Use a large oven-safe skillet.


2 1/2 lb to 3 lb pork roast

5 carrots

5 potatoes

2 onions

salt, pepper, basil, oregano, rosemary, garlic powder, cayenne, and ginger

3 chicken bouillon cubes

1 stick of butter


Preheat oven at 375°F.

Chop the onions, carrots, and potatoes. Preheat stove to medium high w skillet. Put a little bit of olive oil in the pan along with one tbsp of butter. Meanwhile, Season one side of pork generously with salt, pepper,and garlic, season with cayenne to taste. Put seasoned side down in pan, season other side the same way. Get a good crust on the bottom side, flip. Add veggies; season generously with your seasonings. Take your bouillon cubes and crumble them into the skillet. Add 7 tablespoons of butter, in tbsp pieces, around the pork and veggies in the skillet. Put the skillet in the oven with everything in it. Baking time depends on how done you like your pork, we did it for an hour and fifteen minutes, for a medium to medium well pork roast. Remove from oven when it’s reached desired done-ness. Serve, and Enjoy!


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