Pork Roast Gremolata Recipe | Ontario Pork

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Pork Roast Gremolata

Pork Roast Gremolata
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Serves 6-8

Prep Time:
20 minutes

Cooking Time:
2 hours, 20 minutes


  • 2 lb (1 kg) boneless Ontario pork shoulder roast (blade or butt)
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) canola oil
  • 1 large onion, chopped
  • 1 each carrot and celery stalk, chopped
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 cup (250 mL) dry red wine
  • 1 cup (250 mL) beef broth
  • 3 tbsp (45 mL) tomato paste
  • 1 bay leaf
  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed


  • 1/3 cup (75 mL) chopped fresh Italian parsley
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) lemon zest
  • Pinch each salt and pepper

Cooking Instructions:

  1. Cut pork shoulder into 2 inch (5 cm) pieces and toss with salt and pepper. 
  2. In a large shallow saucepan or deep skillet, heat oil over medium-high heat. Brown pork on all sides and remove to a plate; reduce heat to medium-low.
  3. Add onion, carrot, and celery and cook, stirring for 5 minutes or until softened. Stir in garlic and rosemary to coat. Add red wine and stir to scrape up brown bits from bottom of pan; bring to a boil. Return pork and any accumulated juices to pan. Whisk together broth and tomato paste and stir into saucepan with bay leaf. Cover and simmer gently for about 2 hours or until pork is very tender. Stir in kidney beans and cover and cook for 10 minutes or until beans are heated through. 
  4. Gremolata: Meanwhile, in a small bowl, stir together parsley, garlic, lemon zest, salt, and pepper. Spoon out pork into shallow bowls and sprinkle each with Gremolata to serve. 
Nutritional Information
Pork Roast Gremolata
Protein 31g
Calories 440 calories
Sugar 4g
Fat 23g
  Saturated 7g
Cholesterol 90mg
Sodium 580mg
Calcium 75mg
Carbohydrate 20g

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