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Pork Roast Stuffed with Artichokes and Pine Nuts https://www.metro.ca/userfiles/image/recipes/roti-porc-farc-artichauts-noix-pin-1907.jpg PT20M PT1H00M PT1H30M
Preheat oven to 325°F (160°C). In a skillet, brown pine nuts, onion, garlic and celery a few minutes in 1 Tbsp. oil. In a bowl, mix pine nuts, onion, garlic, celery, artichokes, pâté de foie and basil together. Salt and pepper to taste. Set aside to cool. Make a cut lengthways in the meat and insert a wood spoon to widen the cut. Stuff the roast with the artichoke mixture, tying it up if necessary. In a skillet, heat remaining oil over high heat and brown roast on all sides. Place meat in roasting pan and roast 60 minutes or until meat thermometer registers 160°F (70°C). Take roast out of oven, cover with aluminum foil and cool 10 minutes before slicing.
4
2 Tbsp. (30 mL) vegetable oil 1/2 cup (125 mL) pine nuts 1 onion, chopped 2 garlic cloves, chopped 1 celery 170 mL artichokes in oil, drained and chopped 1/4 lb (115 g) pâté de foie 2 Tbsp. (30 mL) chopped fresh basil 2 lb (1 kg) boneless, centre-cut fresh pork roast
Pork Roast Stuffed with Artichokes and Pine Nuts

Pork Roast Stuffed with Artichokes and Pine Nuts

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 1/2 cup
    (125 mL)
    pine nuts
  • 1
    onion, chopped
  • 2
    garlic cloves, chopped
  • 1
    celery
  • 170 mL
    artichokes in oil, drained and chopped
  • 1/4 lb
    (115 g)
    pâté de foie
  • 2 Tbsp.
    (30 mL)
    chopped fresh basil

  • Salt and pepper to taste
  • 2 lb
    (1 kg)
    boneless, centre-cut fresh pork roast
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

In a skillet, brown pine nuts, onion, garlic and celery a few minutes in 1 Tbsp. oil.

In a bowl, mix pine nuts, onion, garlic, celery, artichokes, pâté de foie and basil together. Salt and pepper to taste. Set aside to cool.

Make a cut lengthways in the meat and insert a wood spoon to widen the cut.

Stuff the roast with the artichoke mixture, tying it up if necessary.

In a skillet, heat remaining oil over high heat and brown roast on all sides.

Place meat in roasting pan and roast 60 minutes or until meat thermometer registers 160°F (70°C).

Take roast out of oven, cover with aluminum foil and cool 10 minutes before slicing.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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