Ingredients for Pork Roast With Eggplant And Carrots Ragu
- Pork Loin Roast
- 2 cups carrots, peeled and chopped
- Onion
- 1 large eggplant, peeled and diced
- Tomato Sauce
- Garlic Cloves
- White Wine
- Sugar
- Coarse Salt
- Pepper
- Italian Seasoning
- Garlic Powder
- Dried Onion Flakes
- 2 bay leaves
- Fresh basil, for garnish
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How to Make Pork Roast With Eggplant And Carrots Ragu
- Preheat oven to 325°F (160°C).
- In a small bowl, combine 2 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp garlic powder (reserve 2 bay leaves for later).
- Pat the pork loin dry and lightly dust with the seasoning mix.
- In a large, hot Dutch oven or oven-safe pot, heat 1 tbsp olive oil over medium-high heat. Sear the pork loin, fat side down, until well-browned (about 4-5 minutes per side). If using a lean pork loin, add more oil as needed.
- Sprinkle the remaining seasoning mix over the browned sides of the pork loin.
- Add 1 cup dry red wine (like Cabernet Sauvignon or Merlot) to the pot, scraping up any browned bits from the bottom.
- Add 1 large onion, chopped; 1 large eggplant, peeled and diced; 4 cloves garlic, minced; 2 cups carrots, peeled and chopped; and 2 bay leaves to the pot.
- Gently toss to combine the ingredients.
- Pour the wine and vegetable mixture over the pork loin.
- Transfer the Dutch oven to the preheated oven. Stir gently after about 1 hour of cooking.
- Continue baking for another 1-2 hours, or until the pork is fork-tender.
- Remove from oven, let rest for 10 minutes before slicing and serving over your favorite pasta. Garnish with fresh basil.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
48g
Fat
27g
Carbs
7g
