Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Pork Roast and Curry Cauliflower Purée https://www.metro.ca/userfiles/image/recipes/roti-porc-puree-chou-fleur-cari-6832.jpg PT20M PT45M PT1H05M
Preheat oven to 180°C (350°F). In an oven-safe pan, heat the oil and butter. Quickly brown the pork on all sides. Season and sprinkle using half the curry and basil. Put in oven for about 30 min or until a meat thermometer reaches an internal temperature of 68°C (155°F). Meanwhile, place the cauliflower, onion and potatoes in a pot. Cover with water and salt, boil and cook until the vegetables are tender. Strain and put in a food processor to obtain a smooth purée. Add the butter and the rest of the basil and curry. When the pork is cooked, cover with aluminium foil and let rest for about 15 min. Deglaze the pan with the veal stock or the demi-glace. Transfer everything to a serving platter, the pork roast on top of the purée. Pour the gravy over the pork roast and enjoy!
4
1 Tbsp. (15 mL) olive oil 1 tsp. (5 mL) butter 1 lb (500 g) québec pork rib eye roast 1/2 tsp. (2 mL) curry powder or paste 1 Tbsp. (15 mL) fresh basil, minced 1 1/2 cup (375 mL) cauliflower, roughly chopped 1/4 cup (60 mL) onion, roughly chopped 1/2 cup (125 mL) yellow potatoes, peeled and diced 1 Tbsp. (15 mL) butter 1/2 cup (125 mL) brown veal stock or prepared demi-glace gravy
Pork Roast and Curry Cauliflower Purée

Pork Roast and Curry Cauliflower Purée

Rate this recipe
0 Vote
4
Pork Roast and Curry Cauliflower Purée
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 tsp.
    (5 mL)
    butter
  • 1 lb
    (500 g)
    québec pork rib eye roast
    You might like:

    Flyer Deals  (13)
    SAVE $3.00/LB
    Fresh Pork Loin Chops Economy Pack

    Fresh Pork Loin Chops Economy Pack

    $1.99 /lb

    (3 RIB AND 3 SIRLOIN CHOPS) 4.39/kg

    PLATINUM GRILL PERFECT PORK BONELESS PORK LEG STEAK

    PLATINUM GRILL PERFECT PORK BONELESS PORK LEG STEAK

    $3.99 /lb

    SELECTED VARIETIES 8.80/kg

    SAVE 50¢/LB
    Fresh Pork Back Ribs

    Fresh Pork Back Ribs

    $6.49 /lb

    14.31/kg

    PLATINUM GRILL PERFECT PORK PORK SHOULDER CHOPS VALUE PACK

    PLATINUM GRILL PERFECT PORK PORK SHOULDER CHOPS VALUE PACK

    $2.99 /lb

    6.59/kg

    SAVE UP TO $3.10/LB
    Pork Loin Roast or Value Pack Chops

    Pork Loin Roast or Value Pack Chops

    $2.99 /lb

    BONE IN CENTRE CUT 6.59/kg

    EASY CARVE PORK RIB ROAST

    EASY CARVE PORK RIB ROAST

    $2.99 /lb

    6.59/kg

    PLATINUM GRILL PERFECT PORK PORK SHOULDER PICNIC ROAST

    PLATINUM GRILL PERFECT PORK PORK SHOULDER PICNIC ROAST

    $2.29 /lb

    5.05/kg

    PORK LOIN RIB ROAST RACK OF PORK

    PORK LOIN RIB ROAST RACK OF PORK

    $4.99 /lb

    REGULAR OR STUFFED 11.00/kg

    PLATINUM GRILL PERFECT PORK TENDERIZED PORK LEG VALUE PACK

    PLATINUM GRILL PERFECT PORK TENDERIZED PORK LEG VALUE PACK

    $4.49 /lb

    REGULAR OR BREADED 9.90/kg

    PLATINUM GRILL PERFECT PORK PORK SHOULDER PICNIC ROAST OR PORK SHOULDER BLADE ROAST REGULAR OR STUFFED OR PORCHETTA SPICED

    PLATINUM GRILL PERFECT PORK PORK SHOULDER PICNIC ROAST OR PORK SHOULDER BLADE ROAST REGULAR OR STUFFED OR PORCHETTA SPICED

    $3.99 /lb

    8.80/kg

    IRRESISTIBLES PORK BACK RIBS OR PORK SHANKS FULLY COOKED

    IRRESISTIBLES PORK BACK RIBS OR PORK SHANKS FULLY COOKED

    $9.99 ea.

    FROZEN, 670 - 680 g SELECTED VARIETIES

    FLETCHER'S PORK COTTAGE ROLL SWEET PICKLED

    FLETCHER'S PORK COTTAGE ROLL SWEET PICKLED

    $3.49 /lb

    7.69/kg

    FRESH PORK SIDE RIBS

    FRESH PORK SIDE RIBS

    $3.88 /lb

    CENTRE CUT REMOVED 8.55/kg

  • 1/2 tsp.
    (2 mL)
    curry powder or paste
  • 1 Tbsp.
    (15 mL)
    fresh basil, minced
  • 1 1/2 cup
    (375 mL)
    cauliflower, roughly chopped
    You might like:

    Flyer Deal  (1)
    CAULIFLOWER

    CAULIFLOWER

    $2.49 ea.

    PRODUCT OF CANADA CANADA No. 1 GRADE

  • 1/4 cup
    (60 mL)
    onion, roughly chopped
    You might like:

    Flyer Deal  (1)
    RED ONIONS

    RED ONIONS

    $2.99 ea.

    3 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE

  • 1/2 cup
    (125 mL)
    yellow potatoes, peeled and diced
    You might like:

    Flyer Deals  (2)
    EARTH FRESH FARMS POTATOES

    EARTH FRESH FARMS POTATOES

    $3.99 ea.

    5 lb BOILING, MASHING OR ROASTING PRODUCT OF CANADA, CANADA No. 1 GRADE

    EARTH FRESH ORGANIC RED OR YELLOW BABY POTATOES

    EARTH FRESH ORGANIC RED OR YELLOW BABY POTATOES

    $3.99 ea.

    680 g PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1 Tbsp.
    (15 mL)
    butter
  • 1/2 cup
    (125 mL)
    brown veal stock or prepared demi-glace gravy
    You might like:

    Flyer Deal  (1)
    SAVE $2.98 ON 2
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    2 for $7.00

    500 ml, 1 L SELECTED VARIETIES OR 3.99 EA.

Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

In an oven-safe pan, heat the oil and butter. Quickly brown the pork on all sides. Season and sprinkle using half the curry and basil.

Put in oven for about 30 min or until a meat thermometer reaches an internal temperature of 68°C (155°F).

Meanwhile, place the cauliflower, onion and potatoes in a pot. Cover with water and salt, boil and cook until the vegetables are tender.

Strain and put in a food processor to obtain a smooth purée. Add the butter and the rest of the basil and curry.

When the pork is cooked, cover with aluminium foil and let rest for about 15 min. Deglaze the pan with the veal stock or the demi-glace.

Transfer everything to a serving platter, the pork roast on top of the purée. Pour the gravy over the pork roast and enjoy!

Source : Féd. des producteurs de porcs du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.