This is a super simple dinner, that doesn’t mess up a lot of pots. You can add whatever vegetables you like. I always cut the pork into regular portions, but you can leave the loin whole if you prefer.
- 2 lbs. pork loin, cut into chunks
- 1 cup chicken broth
- 1 tablespoon rosemary
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon thyme
- 1 tablespoon red chili flakes
- 2 tablespoons Worcestershire sauce
- 4 tablespoons butter
- 4 stalks celery, chopped
- 5 red potatoes, cubed
- 8 brussel sprouts
- 1 large onion, chopped
- 2 cups baby carrots
Preheat the oven to 375°. Grind all the herbs in a mortar.
In a large casserole dish, add all the veggies. Place the tablespoons of butter in with the veggies. Pour the chicken broth in, top with the meat, and sprinkle the Worcestershire sauce, and blended herbs. Cover with foil, and bake for 45 minutes.