Pork Roast with Vegetable Stew

Made with fresh vegetables and delicious pasta sauce, provides the base for this pork recipe. This recipe provides easy to find ingredients which includes; onion, frozen corn, carrots, celery, pre- made pasta sauce, tender pork etc. Garnish with sprigs of fresh herbs and with freshly baked sourdough biscuit.

Ingredients for Pork roast and Vegetable stew

• 1 tsp. olive oil
• 1 tsp. butter
• 2lb boneless pork shoulder roast
• 1 large onion, chopped
• 2 large celery stalk, chopped
• 1 tsp. dried parley
• 1 tsp. dried chive
• 1/2 tsp dry dill weed
• 1 tsp. dried basil
• 1 26 oz pasta paste
• 1/2 tsp black pepper
• 1 14 1/2 oz can dice tomatoes
•  2 cups frozen whole kernel corn
• 3 large carrots, peeled
• 3 medium Yukon gold potatoes dice into cubes

Directions:

• Trim fat from pork and cut into 2 inches.
• Cook pork in sauce pan half at a time in hot oil, on medium until pork is browned, stirring occasionally.
  
• Remove from pan and add butter to pan.
• Add celery, chives, onion, parsley, dill, basil, black pepper and weed.
• Cook for about 10 minutes until vegetables are tender, stirring occasionally.
• Add pasta sauce, corn, carrots, tomato, potato, and brown pork to onion mixture. Bring it to boiling then reduce heat.
  
• Simmer and covered for about 1 1/2 hours or until vegetables and meat is tender, stirring occasionally.
• Season to taste with salt. When finish serve and enjoy.