Unroll roast, and trim fat. Combine 1 teaspoon rosemary, 1 teaspoon thyme, and 1/4 teaspoon salt; rub inside surface of roast with rosemary mixture. Reroll roast; secure at 1-inch intervals with heavy string. Combine 1 teaspoon rosemary, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over roast. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and brown on all sides; remove pan from heat. Arrange potatoes and next 4 ingredients around roast. Pour broth, lemon juice, and oil over vegetables, and sprinkle with remaining rosemary, thyme, salt, and pepper. Cover and bake at 425 deg for 20 minutes; reduce heat to 325 deg, and bake 1 hour or until meat thermometer registers 160 deg. Place roast on a platter. Drain vegetables, reserving 1-3/4 cups cooking liquid. Reserve 8 potato halves, and arrange remaining vegetables around roast. Combine reserved cooking liquid and 8 potato halves in container of an electric blender; cover and process until smooth. Yield: 8 servings (serving size: 3 ounces pork, 2 potato halves, 1 shallot, 1 tomato, 4 artichokes, and 1/3 cup gravy). Recipe By : Cooking Light, May/Jun 1993, page 98 Posted to MC-Recipe Digest V1 #256 Date: Thu, 24 Oct 1996 23:52:55 +0000 From: Patti McCoy
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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 8|
|Calories from Fat: 91 (18%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 90.7mg||28 %|
|Sodium 167.7mg||6 %|
|Potassium 2491.6mg||66 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 57.1g|
|Protein 38.5g||55 %|
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Calories per serving: 498
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