Pork Roast with Broiled Zicchini

 I start this by flouring the pork and browning it with the onions and mushrooms in a large skillet.  Then I mix and transfer the contents with the peeled and cut potatoes, carrots and celery before cover and roasting for 90 minutes or so at 325˚.  I season with fresh ground black pepper, oregano, sage and rosemary.  And I add a little water to the juices to ensure proper steaming--cooked covered.

I served it on a bed of noodles to catch all the good juices.  And the Zucchini is halved, blanched, coated with pesto and slices of whole milk Mozzarella cheese then place under the broiler long enough to bubble and brown the cheese.