Italian Pork Pot Roast with Vegetables
   
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Italian Pork Pot Roast with Vegetables

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Yield:
Serves 8

Prep Time:
15 minutes

Cooking Time:
1 hour 35 minutes

Ingredients:

  • 3 lb (1.5 kg) Ontario pork loin roast, boneless 
  • 1 tsp (5 mL) ground black pepper 
  • 1/4 tsp (1 mL) cayenne pepper, or to taste 
  • 1 large onion, chopped 
  • 3 celery stalks, thinly sliced
  • 1 can (14 fl oz/398 mL) Italian style tomato sauce 
  • 1 cup (250 mL) vegetable broth 
  • 1 Tbsp (15 mL) lemon juice 
  • 4 Yukon Gold potatoes, quartered 
  • 2 parsnips, peeled, halved lengthwise and sliced into chunks 
  • Half medium rutabaga, peeled, quartered lengthwise and thinly sliced
  • 2 Tbsp (25 mL) minced parsley 

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Cooking Instructions:

  1. Rub pork with a mixture of black and cayenne pepper. In a bowl, combine onions and celery. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4 litre casserole or roasting pan.
  2. Place pork roast on top of mixture and cover. Braise in a 350°F (160°C) oven 30 minutes. Add remaining ingredients except parsley.
  3. Continue braising 1 hour or until vegetables and roast are tender and a meat thermometer inserted in roast registers 160°F (71°C). Sprinkle with parsley.
  4. Serve with braised leeks.

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