Roast Pork with Balsamic Onions and Potatoes

I made this dinner Wednesday before I started back to my busy work schedule. It was a little time consuming so I would recommend it for a weekend or an evening when you are not feeling rushed. It is a Jamie Oliver recipe that I changed around a bit.

1 pork roast
2 large baking potatoes cut in large chunks
1/2 onion cut in large pieces
8 celery stalks cut in large pieces
4 garlic cloves
1 c. balsamic vinegar
1 c. white wine
5 sprigs rosemary
1 fennel bulb with fronds
4 T. olive oil
2 T. butter

Mince the rosemary and about 1/2 c. of the fennel fronds on a cutting board. Mix with about 1 T. of salt and pepper. Roll your pork roast on the herbs, pressing down so the herbs coat the surface of the meat.
Heat your olive oil in a large casserole that can go in the oven...or cook it in a large skillet and transfer it in when ready to bake. When the oil is hot add the meat, and cook searing on all sides. Remove meat and add vegetables, cook for 5 minutes, add the balsamic vinegar. Cook 3 minutes more. Add butter, stirring until it melts. Put the roast back into the pan. Place in a 375 oven for one hour.
After an hour add the wine and cook for 15 minutes more.

This is a great dinner with a simple green vegetable. I also served it with a peach-mango-orange spread I found at Costco. The pork was delicious dipped into the spread.