4 lb pork roast
3 celery stems cleaned and chopped
1 cup of cherry tomatoes
2 cups of white whole mushrooms washed
1/2 cup of fresh chopped parsley
1 tsp of sage
1 tsp of rosemary
Dash of salt and pepper
3 cloves of chopped garlic
1/2 of a white onion chopped
1 cup of water
1 cup of white wine
1 pk of powdered vegetable bullion
2 tbsp of extra virgin olive oil
1. Preheat oven to 425F.
2. In a roasting pan, add pork roast, garlic, onions, mushrooms, celery, spices, water, wine and bullion and drizzle with olive oil.
3. Place in oven covered and cook for 1 hour, mixing at halfway time. Add tomatoes at halfway point. Remove lid and broil for 5-10 mins.