Tuscan Braised Pork Roast with Spinach Coconut Lemon & Tomato Gravy Recipe

Hi, Angels Working on Earth Family,

Happy Soul Sunday! I made some changes to the Tuscan recipe today and didn’t measure the ingredients precisely. I added lemon zest, lemon juice, and tomato sauce to give it a unique flavor. I love trying out new ingredients and experimenting with different textures to create something delicious. You never know what the outcome will be until you try!

Tuscan Braised Pork Roast with Spinach Coconut Lemon & Tomato Gravy

1	Pork Roast
To taste	Olive Oil
To Taste	Tomato Paste
1/2	Spinach
4 Clove or to taste	Garlic
1 Cup	Chicken Broth
1/3	Basil
1 Can	Coconut Milk
1/2 Teaspoon	Lemon Zest
To Taste	Lemon Juice

Set Your Table

Directions

Firstly, begin by seasoning the specific type of pork roast with salt and pepper. However, you may choose your preferred seasonings. Next, heat olive oil, garlic, and butter in a skillet over medium-high heat until the butter is melted. If you want to omit the butter, you can do so and still get a delicious flavor from the olive oil. Once the skillet is hot, sear the pork roast for about 3-4 minutes on each side until it turns golden brown. You can adjust the time depending on how blackened you want the meat to be. Then, place the pork roast in a preheated oven at a specific temperature and cook it for a specific time.

Afterward, add chicken broth and coconut sauce to the rendered juices in the skillet. Stir and simmer gently for 3-4 minutes until the sauce thickens slightly. Then, add tomato paste enlivened with pork roast juices (i.e. gravy) to the coconut sauce. Stir the mixture until it is well combined.

Next, add the pan-seared pork to the sauce and simmer until the meat becomes tender. Finally, add parsley as a garnish and serve it with pasta or rice.

The video tutorial is available at AWE-TV on my main YouTube channel.

Love!