Pork Roast with Eggplant and Carrots Ragu
Delight in the comforting, rustic flavors of this Pork Roast with Eggplant and Carrots Ragu, a hearty dish perfect for cozy dinners and special gatherings. Succulent pork loin roast is seared to golden perfection and slow-cooked with a medley of eggplant, carrots, and aromatic herbs in a rich tomato-based sauce. A splash of red wine adds depth, while the tender vegetables soak up the savory juices, creating a robust ragu bursting with flavor. This one-pot wonder not only saves on cleanup but also fills your kitchen with an irresistible aroma. Serve it warm with a slice of crusty bread or over creamy mashed potatoes for a truly satisfying meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds pork loin roast
- 1 large eggplant
- 3 medium carrots
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 15 ounces crushed tomatoes
- 1 cup chicken broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 0.5 cup red wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Preheat your oven to 375°F (190°C).
Season the pork loin roast with salt, black pepper, and a small drizzle of olive oil, rubbing the seasoning in evenly. Let it sit at room temperature while you prepare the vegetables.
Cut the eggplant into 1/2-inch cubes, and peel and slice the carrots into 1/4-inch rounds. Dice the onion and mince the garlic cloves.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic until softened and fragrant, about 3 minutes.
Stir in the carrots and eggplant. Cook for 5-6 minutes until the vegetables start to soften. Add the crushed tomatoes, chicken broth, red wine, thyme, rosemary, red pepper flakes, and a pinch of additional salt and pepper. Stir to combine.
Nestle the pork roast back into the skillet, ensuring it is partially submerged in the ragu. Cover the skillet with a lid or foil.
Transfer the skillet to the preheated oven. Roast for 1 hour and 30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Slice the pork roast and serve it over the eggplant and carrots ragu. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
