Jenn's Stuffed Pork Roast and Veggies

Ingredients

• 1 (4-pound) boneless pork roast
• 1/4 cup olive oil
• 1/2 cup diced onion
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup dry white wine
• 1/4 cup chicken broth
• 2 cups diced potatoes
• 2 cups sliced carrots
• 1/2 cup sliced celery
• 1/4 cup chopped fresh parsley

Directions

1. Preheat oven to 350°F (175°C).
2. In a medium skillet, heat oil over medium heat. Add onion and garlic and cook for 3 to 4 minutes, or until onion is tender.
3. Stir in parsley, oregano, basil, salt, and pepper. Cook for 1 minute.
4. Add wine and chicken broth and simmer for 5 minutes.
5. Place pork roast in a roasting pan. Spread onion mixture over the roast.
6. Surround roast with potatoes, carrots, celery, and parsley.
7. Roast for 1 hour and 15 minutes, or until pork is cooked through and vegetables are tender.
8. Let rest for 10 minutes before carving.

Interesting Facts

• This dish is a great way to use up leftover vegetables.
• The stuffing can be made ahead of time and refrigerated until ready to use.
• This dish can also be cooked in a slow cooker for 6 to 8 hours on low.