Tag Archives: roast

Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce


Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

Serves 6-8

For You Meat Lovers Out There

Very easy and delicious!!!



  1. 1 Tblsp. olive oil
  2. 1 Tblsp. finely chopped rosemary
  3. 1 ½ Tsp. ground fennel seed
  4. 1 Tsp. salt
  5. 1/2 Tsp. cracked black pepper
  6. 2 ½ to 3 lb. beef tenderloin roast
  7. 1/2 C. Crème fraiche
  8. 2 Tblsp. Dijon mustard
  9. 2 Tsp. lemon juice


  1. Position rack in the center of the oven and heat the oven to 375.
  2. In a small bowl, combine the olive oil, rosemary, fennel seed, salt and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1 ½-inch intervals. The roast can be seasoned and refrigerated up to 4 hours in advance.
  3. Put the roast on a rack in a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120F for rare; 125-130F. for medium-rare; or 135F for medium.  40-50 minutes.
  4. Meanwhile, in a small bowl, whisk together the crème fraiche, mustard and lemon juice.  Seasons lightly with S&P.
  5. Transfer the roast to a carving board (preferably with a well to collecting juices) and let it rest uncovered for 10 to 15 minutes before carving it into 1/3-1/2 inch thick slices.
  6. Serve the beef, passing the mustard sauce at the table.
  7. Additional info: minutes of cooking at 375F is: 18 min. per lb. for rare; 20 min. per lb. for med; 22 min. per lb. for well done.

Caribbean Marinade


Caribbean Marinade 2 celery carrots caribbeanCaribbean Marinade

Makes about 1/2 to 3/4 cupful

This is a really wonderful marinade to use in cooking pork dishes;  but it also can be delicious used in various vegetable dishes and soups.  I use several teaspoons in my Braised Celery and Julienned Carrots recipe as well as in my Creamy Greens Soup recipe.  I warrant that you’ll find even more uses for it.

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.

Brussels Sprouts 8 Different Ways


Roasted Brusels Sprouts 001 Brussels Sprouts at Xmas Brussels Sprouts in Cup (2)

Brussels Sprouts 8 Different Ways

Now I know why: the Brussels Sprouts issue- UGH or YUM!

UGH:mushy and bitter— YUM: so sweet and crunchy.  You may already know the following, but I didn’t—so here goes. In web hunting info about this debate I found out to my amazement that scientists have discovered a genetic reason why people love or hate Brussels sprouts.  Brussels sprouts contain a chemical similar to PTC (Phenylthiocarbamide) which tastes bitter to people who have that particular mutated gene.  Those without this gene are immune to the bitterness (that’s 50% of the people).  I know those who only like Brussels sprouts raw (I guess less bitter).  No matter what please know that this veggie is low in saturated fat and cholesterol and is a great source of thiamin, riboflavin, iron, magnesium phosphorus and copper and is a good source of dietary fiber, vitamin A,C,K,B6, Folate, Potassium and Manganese.  It is low in calories, is good for you and is abundant at this time of the year.  I guess that’s why it’s also thought of as a festive dish so I am thinking sprouts for my holiday meals.

So, why do these little cabbages have the first name of “Brussels”?  In researching this, I found out that this vegetable was first cultivated in Italy during Roman times and possibly as early as the 1200’s in Belgium.  Ah-ha!! That’s it!  As early as 1587, the sprouts with which we are familiar today were indeed cultivated in large quantities in Belgium and were gifted with its first name after the Belgian capital of Brussels.  They were introduced in the USA in the 1800’s when French settlers brought them to Louisiana.  In fact, T. Jefferson grew them at Monticello.   California started growing them in the early 1900’s on its central coast in Steinbeck country (Monterrey and the likes).  Coastal fog and cool temps made growing conditions for these little guys just perfect. Today California supplies the majority of the U.S. production from June through January.

Brussels Sprouts: 3 to 4 servings per pound

Here are 6 ways of serving them and who knows, maybe because of the additional ingredients, even those with the “bitter” gene might enjoy them as well:

  1. Stir-Fry: Peel the outer leaves off the heads; slice thinly the nubby center; stir-fry all in a bit of olive oil for about 2 minutes with some minced fresh ginger and red pepper flakes; when the leaves are tender, stir in slivered scallions, lemon zest and a bit of butter.
  2. Sauté:  Cut into quarters and sauté with butter, caraway seeds, bits of real bacon and chopped onion (or thinly sliced onion); then add a splash of apple cider vinegar and let that cook down to glaze the sprouts.
  3. Use Raw: Slice thinly and toss with very thinly sliced radicchio, toasted pine nuts, sharp goat cheese and red-wine vinaigrette.
  4. Carmalized: Slice thinly or in quarters.  In a skillet, melt some butter and olive oil and add the sprouts to brown for about 8-10 minutes.  Then add some brown sugar and/or honey and keep on stirring till the sprouts are well covered with this mixture and done the way you would like.  Taste for adjustments.  If you wish add a bit of ginger, cinnamon or paprika and/or some chicken bouillon, a dash of orange juice, lemon juice, vinegar or even brandy to finish it off.   You can really use your imagination here however don’t use too many ingredients at once.
  5. Roast: Trim and halve sprouts lengthwise. In a bowl mix 1-3 Tblsp. olive oil, S&P, and a bit of lemon juice. Toss the sprouts with this mixture. (Don’t wash the bowl yet.) Then arrange the sprouts cut side down in a baking dish with tall sides and lined with parchment paper.  Place the sprouts evenly spaced towards the pan sides as much as possible.  Roast in a 425 oven until tender and browned, about 15 minutes.  No need to flip. They will be very brown but good.  Before serving toss in the olive oil bowl once more. (Now you can clean that bowl.)
  6. Roasted with gomasio: If you wish, pair the roasted sprouts with gomasio (sesame salt).  To make this take 2 Tblsp. sesame seeds and toast them over medium heat in a small dry skillet, stirring almost constantly until light golden-brown-3-5 minutes.  Add the salt and cook, stirring for about 30 seconds.  Transfer to a small bowl and cool completely.  Put the salted seeds in a clean spice grinder and pulse a few times to grind coarsely—or smash them with a rolling pin in a plastic bag.  You should have a few whole seeds in the mixture.  Toss about 2 tsp. sesame salt per pound of sprouts with them after roasting. If need be, save the remainder of the gomasio for other roasted veggies such as asparagus, broccoli, green beans, parsnips, sweet potatoes and turnips.
  7. Italian-Style: Cook your sprouts in which ever manner you wish and add the following well whisked vinaigrette to the sprouts when cooked: 1 Tblsp. Dijon mustard, 2 Tsp. lemon juice, 2 Tsp. balsamic vinegar, 1 minced clove of garlic; add 2 Tblsp. shaved Parmesan Cheese  over the top. You could even add to the sprouts some shavings of raw sprouts.
  8. Thanks to Alex duMauriee, here is one more recipe: 3 Tblsp. grape seed oil; 1 Tblsp. minced shallot; 12 large Brussels sprouts trimmed and leaves separated from the cores (about 8 C.); 3/4  C. shelled pistachios (salted or not); 2 Tblsp. lemon juice.  Heat oil in large nonstick skillet over med. hi; add shallot and stir 20 seconds; add Brussels sprout leaves and pistachios and sauté until leaves begin to soften but are still bright green(about 3 min.); drizzle lemon juice over; season with S&P. YUM. Thank you Alex.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

A Quick and Easy Guide to Roasting Veggies


Roasted Brusels Sprouts 001 roasted brocolli roasted brocolli (4) roast zucchini with toasted sesame seeds 001

A Quick and Easy Guide to the Roasting of Vegetables

  • When flavoring roasted vegetables (particularly after roasting) you want to avoid a heavy dose of liquids because they’ll soften any crisp edges that develop during roasting.
  • Roast in a very hot oven—Anywhere from 425 to 475 degrees is usually perfect. It really depends on your oven and your taste. I don’t mind veggies that are blackened somewhat; maybe for you that’s too much. So, I guess I’d try 450 degrees to start with.
  • Cut your vegetables in even-sized pieces so that they’ll roast evenly. Except for potatoes, you can cut up the veggies the morning of your planning to roast them.
  • To prevent sticking, line a heavy duty high edged pan with parchment paper.
  • Place your vegetables evenly over the whole pan—and in fact near the edges of the pan particularly if your pan is sparsely populated.  Vegetables near the edges tend to brown better.

The Master Recipe Is:


1 lb. vegetables—well washed and peeled if necessary-cut per directions below

1- 3 Tblsp. olive oil

1/2 Tsp. or more to taste of kosher salt

Freshly ground pepper, to taste

Fresh lemon juice—a couple of squirts (optional and depends on whether you’ll be using one of next

weeks yummy splashes recipes)


  1. Place rack in center of oven and heat to 425-475 degrees.
  2. 2.        Line baking sheet with parchment paper. Wash, air dry and prepare vegetables according to the “quick guide introductory paragraph” at start of this column and the “vegetables to use” guide found below.
  3. 3.        In a bowl toss your vegetables with the “master recipe” ingredients. Do not clean bowl because you’ll be using it again after the veggies are done. 
  4. Place your vegetables evenly spaced on your lined pan-lying–on the cut side if that’s applicable.
  5. Roast according to individual vegetables mentioned below in “vegetables to use guide”.  Watch carefully to see that your veggies don’t brown more than you wish them to—but remember, they shouldn’t be under roasted.
  6. 6.        When the vegetables are done, return them to your original bowl and use the rest of the marinade left or if need be, add more olive oil if they seem a bit dry and season with more S&P and lemon juice if you deem necessary

( OR use another flavoring which will be mentioned in my subsequent column next week).

Vegetables to use guide:

  1. Sweet potatoes: 3-4 servings per lb. Cut into 1-inch pieces. Roast 10 minutes and flip and roast 5 to 10 minutes more.
  2. Cauliflower: 3-4 servings per lb. Cut into 1 to 1 ½ inch florets. Stir every 10 minutes until tender and light brown—20 to 25 minutes total.
  3. Asparagus: 3 -4 lbs. per serving: cut off tough bottom ends. Roast for 5 minutes, flip and roast till tender—5 to 8 minutes
  4. Brussels Sprouts—3-4 servings per lb: half lengthwise; arrange cut side down and roast until tender and brown—about 15 minutes. No need to flip.
  5. Potatoes (red, yellow, russet) 2 -3 servings per lb. Peel or scrub clean and dry. Cut into 1 inch wedges.  Roast until brown on bottom-10 to 15 minutes. Flip and continue to roast until tender—5 minutes more.
  6. Carrots: 3-4 servings per lb. Peel, if thick cut in half crosswise to separate thick end from thin end; half the thick end length wise. Cut crosswise into 1-inch lengths.  Roast until lightly browned on bottom, 12-15 minutes. Flip and roast until tender—3 to 5 minutes more.  Shriveled can be OK.
  7. Beets: 4 servings per lb. Trim, peel and cut into 3/4-1 inch wedges. Roast 15 minutes, flip and roast until tender-10-15 minutes more.
  8. Parsnips– 2-3 servings per lb. Peel, halve crosswise, halve or quarter thick end lengthwise and cut all crosswise into 2-inch lengths.  Roast until browned on bottom about 10 min. Flip and roast till tender-about 5 minutes more.
  9. Broccoli Crowns-2-3 servings per lb. Trim, peel the stem; slice it into 1/4 inch thick disks.  Split the florets through the stem so that each piece is 1-1/2 to 2 inches wide.  Roast until the floret tops begin to brown, 8 – 10 minutes. Stir and continue to roast until tender—3 to 6 minutes
  10. Green beans: 4 servings per lb. Trim stem ends. Roast until tender, a bit shriveled, and slightly browned, about 15 minutes. No need to flip.
  11. Butternut squash: 4 serving per pound. Peel and cut into 3/4 to 1 inch pieces.  Roast until browned on bottom-15 minutes. Flip and roast until tender-5 to 10 minutes
  12. Mushrooms: (cremini or small white) 3-4 servings per lb.  Brush clean and trim stems flush with cap. Roast stem side down until brown on bottom 20-25 minutes. Flip and roast until browned on top- 5 to 10 minutes more.
  13. Zucchinis Wash well, cut off ends. Cut lengthwise to create 4 halves and then crosswise in even 1/2 to 3/4 inch chunks. Roast open side down till brown, about 9 minutes. No need to flip.
  14. Roasting a medley: If you insist, because they do cook at different rates, this will be more time consuming and intensive caretaking, so try to roast veggies that have approximately the same cooking times; or cook them all individually and then put them together.
  15. Veggies I have left out because of print space limitations: Fennel (15 min. flip 10 min. more); Turnips (10-15 min., flip, 5 more min.); Rutabaga15 min. flip and 10-15 min. more.

NEXT WEEK—Six Yummy Splashes To Use With Your Roasted Veggies.


For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

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Six yummy splashes to use with your roasted veggies (main recipe found in last week’s Sun edition or on Margot’s Blog)


Master Recipe once again is:


1 lb. vegetables—well washed and peeled if necessary-cut per directions below

1- 3 Tblsp. olive oil

1/2 Tsp. or more to taste of kosher salt

Freshly ground pepper, to taste

Fresh lemon juice—a couple of squirts (optional and depends on whether you’ll be using one of next

weeks yummy splashes recipes)

The Six Splashes are:


  1. 1.        Rosemary-Lemon Oil


Zest of 1 large lemon, removed in long strips with a veggie peeler

2 to 3 Tbs. olive oil or more as needed

1 Tsp. chopped fresh rosemary

1 Tsp. chopped fresh thyme.


Combine in a small saucepan lemon zest and oil. Cook over medium-low until zest bubbles steadily for about 30 seconds. Remove from heat, let cool about 3 minutes and stir in the herbs.  Let sit for at least 20 minutes. Toss with the vegetables and S&P before roasting. With this splash you don’t need to use the master recipe. Discard lemon zest when veggies are put on baking sheet.  If necessary, add additional oil after veggies have roasted.

Pair with beets, butternut squash, carrots, cauliflower, fennel, mushrooms,zucchini, parsnips, potatoes and sweet potatoes.    



  1. 2.        Moroccan-Spice Rub


2 Tsp. ground cumin

1 Tsp. ground coriander

1/2 Tsp. chili powder

1/2  tsp. sweet paprika

1/2 Tsp. ground cinnamon

1/4 Tsp. ground allspice

1/4 Tsp. ground ginger

1/4 Tsp. cayenne

Pinch ground cloves

2 to 3 Tblsp. olive oil


Mix all of the spices in a small bowl.  Add S&P to taste.  Before adding the

olive oil from the master recipe to the veggies, toss 1 Tsp. of these spices with your veggies.

After veggies are done, douse them with this rub and if you wish, more olive oil as well.  .

Pair with butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes.

                     potatoes and turnips.   

  1. 3.        Sesame Salt (gomasio)


2 Tblsp. sesame seeds

1/2 Tsp. sea salt

1-3 Tblsp. olive oil


In a small dry skillet, toast the sesame seeds over medium heat, stirring continually until light

golden-brown, 3-5 minutes. Add the salt, cook stirring, for about 30 seconds.  Transfer to a

bowl and let cool thoroughly. Pulse the seeds in a clean spice grinder till coarsely ground

you should still see some whole seeds in the mixture. Roast your veggies using the master recipe.

Toss about 2 tsp. sesame salt with your batch of veggies after roasting . If you feel the veggies

are too dry, add some more olive oil. I have also not ground the seeds and just used them

roasted which seems to be very tasty as well. I really use this easy splash a lot.

                    Pairs with: asparagus, broccoli, Brussels sprouts, green beans, zucchini, parsnips, sweet

                    potatoes and turnips.



  1. 4.        Caramelized Shallot Butter


3 1/2 sweet butter, softened

1 large shallot, finely diced (1/3 cup)

1/2 Tsp. chopped fresh thyme

1/2 Tsp. finely grated lemon zest



Heat butter in small saucepan over medium-low heat until melted. Add shallot and cook,

stirring frequently, until deeply browned, 8 to 10 minutes. Remove from heat and stir in

thyme.  Cool completely.

In a small bowl, combine the shallot mixture with the remaining 2 1/2 Tbsp. butter and

The lemon zest.  Stir to blend well. Season to taste with S&P.

Scrape the butter onto a small piece of saran wrap, mold into a log shape and wrap in the

plastic.  Refrigerate until ready to use. Roast your veggies using the master recipe. When done,

toss about 1/3 of the butter (generous tablespoons)  with  the veggies.

         Pairs with: asparagus, Brussels sprouts, butternut squash, carrots, fennel, green beans,

         mushroom, parsnips, potatoes, and sweet potatoes.


  1. 5.        Ginger-Lemon-Soy Splash


1-inch piece fresh ginger

1 Tsp. fresh lemon juice

1/2 Tsp. soy Sauce


                             Set a small strainer in a bowl. Peel and finely grate the ginger. Put the grated ginger in

the strainer and extract the juice by pressing it in the sieve with a small spoon.  Transfer

1/2 Tsp.  ginger juice to another small bowl. (Discard the rest or save for another use.)

Stir in the lemon   juice and soy sauce. Roast the veggies using the master recipe. After roasting them,

toss them with this splash.

 Pairs with: beets, broccoli, carrots, cauliflower, and mushrooms


  1. 6.        Toasted Garlic and Coriander Oil 


           1 1/2 Tblsp. Olive Oil

1 Tblsp. finely chopped garlic (2 cloves)

2 Tsp. ground coriander

1 Tsp. fresh lemon juice



In a small saucepan, combine the oil and garlic.  Set over medium-low hear and cook until

the smaller pieces of garlic turn light golden-brown, about 3 minutes.  Stir in the coriander

and cook for about 20 seconds.  Immediately remove from the heat and transfer to a small

heatproof bowl to prevent overcooking.  Keep warm. Arrange your veggies that have been

roasted using the master recipe on a serving platter and spoon the toasted garlic oil over


         Pairs well with: asparagus, zucchini,  beets, broccoli, cauliflower, fennel, green beans,

         Mushrooms and turnips.



For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

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Roast Pork with Sage, Fresh Corn and Potatoes


roast pork with sage potatoes corn (4) roast pork with sage potatoes corn (15)Roast Pork with Sage, Corn, and Potatoes

Makes 6 servings or more

(There is no need to use a cover for this casserole dish.)

Fresh Hagerman corn is still on my mind and I did note that on sale and for a good price in our markets was pork loin roast, so here you go:


2 Tblsp. minced garlic (fresh is better)

2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)

1 onion sliced thin (optional)

S&P to taste

3-4       medium sized peeled baking potatoes cut into 1-inch cubes

1 or 2 ears of corn-kernels cut off from fresh husks or frozen kernels if necessary

2 Tblsp. plus some- olive oil

1 (3-4 pound) pork loin, bone in or 1 (2-3) boneless roast

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix the garlic, fresh sage, and S&P.
  3. Place potatoes, (thinly sliced onion-optional), and corn in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/corn mixture with 2 Tblsp. olive oil and about 1 tsp. of the garlic-sage mix.
  4. Place the dish with the potato/corn mixture in the 425 degree oven while you prepare the pork.
  5. With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
  6. Take the hot dish with the potato/corn mixture out of the oven and nestle pork into the mixture.  Pour a bit more of the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
  7. Place roast nestled in the potato/corn mixture in the 425 degree oven for 25 minutes.
  8. Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ corn mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/corn mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
  9. Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more.  Start checking the meat by sticking an instant-read thermometer.  It should register 145 to 150 degree F when done.  Don’t let the roast over cook. Pork tends to dry out rapidly.
  10. When you think that the pork is just about done, take the roast out and place on a warm platter.  Let rest for 10 to 15 minutes.
  11. In the meantime look at your potato/corn mixture and test to see if everything is done. I bet it will be. Add 2 or 3 tsp. of red wine vinegar and stir well. If the mixture needs to brown crisp a bit more, turn up the oven or even turn on the broiler and let brown/crisp then.  Once again, watch carefully that it won’t crisp too much.
  12. I serve my roast on a pretty platter surrounded by the potato mixture and edged with thinly sliced tomatoes and some parsley to add more color. Tomato goes with this very nicely.
  13. A crisp white wine will go perfectly with this dish.  Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Roast Pork Rubbed with Sage, Garlic, Potatoes, Cabbage, Carrots & Onions


roast pork with sage potatoes corn (15) roast pork with sage potatoes corn (4)

Roast Pork rubbed with sage & garlic with Potatoes, Cabbage, Carrots, & Onions

6 or more servings

I just bought a beautiful Fresh Boston Butt (Natural antibiotic free & no added hormones) Pork Shoulder Roast (bone in) for a very good price indeed-under $2/lb. It was a rainy and cold spring day and this was a perfect way to cook it for this kind of weather.  Supposedly this recipe originates from Naples, but who cares—Ketchum is a good place to cook it as well even though we are famous for lamb.  This is a rare pork recipe that if done so easily correctly is moist and tender—even though pork can easily be tough.


1 3-4 lb. pork Fresh Boston Butt (and according to Mark Bittman, “in Boston, evidently they did not know which end was up, since this is the shoulder)

2 Tblsp. minced garlic

2 Tblsp. fresh minced sage leaves or 2 Tsp. dried sage

S&P to taste

3 baking potatoes, scrubbed, skin left on, cut into thirds

1/2 head of cabbage cut into 1/6’s

2 large carrots, peeled, and cut into quarters

1 large onion cut into eighths

1 nice handful of Parsley, chopped

1 Cup or a bit less of Vegetable Stock

2 Tblsp. or more of Olive Oil


Preheat oven to 425.

Mix together the garlic, S&P, and sage.

Bring pork to room temp, spray or rub some olive oil over it all, and then slit in the pork on both sides with a sharp knife little 1 inch slits.. Place all but 1 tsp. full of the garlic mixture into slits, using your fingers to dig it in place the garlic mixture, and what’s left over, spread over the rest of the pork.

In a 10 inch round baking dish that has been sprayed with a non-stick olive oil spray place and mix the potatoes, cabbage, carrots, onion, the 2 tblsp. olive oil, parsley and the one left over tsp of the garlic mixture.

Nestle the roast among the vegetables in the dish.

Place the baking dish with the roast and veggies on the middle rack in the 425 degree oven and roast undisturbed for 30 minutes.

Take dish out, turn oven down to 350, and stir veggies a bit.

Add 1 Cup or a little less of vegetable stock to the dish.

Put dish back in oven and continue cooking, stirring every now and then if need be, for one hour for a 3 lb. pork butt and more for a larger one—or at least to when an instant read thermo registers 145 to 150.  Let dish rest for 10 to 15 minutes before serving.

Artichokes are a nice side dish to serve with this wonderful dish.

 You DO NOT WANT TO OVER COOK!!!! this dish.  It’s best to keep testing the roast for doneness and tenderness and remember that it will keep cooking a bit when resting. Pork tends to dry out very quickly; however, if you are careful, it can be very moist and tender.