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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

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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
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    butter
  • 1 lb
    (500 g)
    québec pork rib eye roast
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    STUFFED PEPPERS OR MUSHROOMS

    STUFFED PEPPERS OR MUSHROOMS

    $4.99 /lb

    SELECTED VARIETIES 11.00/kg

    LOU'S QUICK-N-EASY ENTRÉES

    LOU'S QUICK-N-EASY ENTRÉES

    $5.99 ea.

    375 - 400 g SELECTED VARIETIES

  • 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
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    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

  • 1 Tbsp.
    (15 mL)
    butter
  • 1/2 cup
    (125 mL)
    brown veal stock or prepared demi-glace gravy
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    SAVE $1.40
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    $1.29 ea.

    480 - 900 ml SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

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.

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