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

Tuscan Braised Pork Roast with Spinach Coconut Lemon & Tomato Gravy Recipe from Sheila Inman AWE-Health Styles

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

Hi, Angels Working on Earth Family,

Happy soul Sunday! My measurements will differ from the recipe today. I went with the flow! The newest additions to the Tuscan recipe were the lemon zest, lemon juice, and tomato sauce. I enjoy experimenting with unusual flavors and textures. You never know what you might end up with!

DIRECTIONS

• The first step is to season the pork roast with salt and pepper. I did not do that as I wanted the meat to be flavored with olive oil and garlic. Choose seasonings that you enjoy the best. Heat the oil, garlic, and butter in a frying pan or skillet over medium-high until butter is melted. I decided to omit the butter because I wanted to taste the flavor of the olive oil.
• When the pan is hot, sear the pork roast for about 3-4 minutes per side until golden browned. This, to me, is a judgment call. Some people may like a more blackened appearance. Do what you like best! Then, transfer it to the oven.
• Add chicken broth and coconut sauce to the rendered juices in the pan, stir and bring to a gentle simmer for 3-4 minutes until slightly thickened.
• Season with salt and pepper to your taste. Add the tomato paste enlivened with pork roast juices (i.e., gravy) to the coconut sauce.
• Stir till well combined.
• Add the pan-seared pork to the sauce and allow to simmer until meat is tender.
• Garnish with parsley and serve with pasta or rice.

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

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