Ingredients:

• 1 Ontario pork boneless centre cut loin roast (about 2 lb/1 kg)
• 2 tsp (10 mL) dried thyme leaves
• 1/2 tsp (2 mL) each salt and pepper, divided
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) canola oil
• 2 tbsp (30 mL) all purpose flour
• 1 bag (250 g) pearl onions, peeled
• 1 pkg (8 oz/227 g) small button mushrooms, halved
• 1 large carrot, sliced
• 1 cup (250 mL) Ontario pinot noir wine
• 1 cup (250 mL) beef broth
• 2 bay leaves
• Sprinkle roast all over with thyme and half each of the salt and pepper.

Cooking Instructions:

1. In a large deep saucepan, heat butter and oil over medium high heat. Brown pork roast on all sides and remove to a plate. Reduce heat to medium. Add onions, mushrooms and carrot and sauté for 5 minutes. Stir in flour and remaining salt and pepper to coat for 1 minute. Add wine and increase heat to medium high and bring to a boil.
2. Add broth and bay leaves. Return pork roast to saucepan; cover and gently simmer, turning once for about 45 minutes or until meat thermometer reaches 155ºF (68ºC) when inserted in centre of roast.
3. Let stand covered for about 10 minutes or until thermometer reaches 160ºF (71ºC). Remove roast to cutting board and slice thinly. Serve with veggies and sauce.