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Pork Shoulder Roast with Caramelized Vidalia Sweet Onions and Mustard https://www.metro.ca/userfiles/image/recipes/roti-de-palette-de-porc-a-loignon-vidalia-caramelise-et-a-la-moutarde-10520.jpg PT20M PT2H00M PT2H20M
Preheat oven to 150° C (300° F).In an ovenproof casserole, melt butter into hot olive oil, and sear the pork on all sides.Season generously, and set aside.In the same casserole, brown diced carrots, celery, and zucchini.Set aside with the pork.Put onions in casserole and brown on low heat until caramelized (golden brown).Deglaze with wine and chicken stock, and add thyme, honey, both types of mustard, and garlic flowers.Place pork roast on the onions and add the lightly cooked vegetables and diced tomatoes.Cover casserole and roast 1 hour and 30 minutes, then another 30 minutes uncovered, turning the meat over a few times.Serve pork roast sliced, with diced vegetables, pasta, and reduced cooking juices.
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2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter 2 lb (900 g) Quebec pork shoulder roast (or picnic shoulder) salt and fresh ground pepper to taste 2 stalks celery, diced 2 carrot, diced 1 zucchini, diced 2 large Vidalia sweet onion, sliced 1/2 cup (125 ml) white wine 1/2 cup (125 mL) chicken stock 2 Tbsp. (30 mL) fresh thyme 1 Tbsp. (15 ml) honey 2 Tbsp. (30 mL) Dijon mustard 2 Tbsp. (30 ml) Old stype (whole grain) mustard 1 tsp. (5 mL) garlic flower 2 Tomato, diced 16 oz (454 g) egg pasta
Pork Shoulder Roast with Caramelized Vidalia Sweet Onions and Mustard

Pork Shoulder Roast with Caramelized Vidalia Sweet Onions and Mustard

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6
portions
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    butter
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    GAY LEA SPREADABLE BUTTER

    GAY LEA SPREADABLE BUTTER

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    227 g, SELECTED VARIETIES


  • 2 lb
    (900 g)
    Quebec pork shoulder roast (or picnic shoulder)
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    STUFFED MINI PEPPERS AND MUSHROOMS PARTY PACK

    STUFFED MINI PEPPERS AND MUSHROOMS PARTY PACK

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    11.00/kg


    SWISS CHALET PORK BACK RIBS

    SWISS CHALET PORK BACK RIBS

    $8.99 ea.

    SMOKY B.B.Q. 600 g



  • salt and fresh ground pepper to taste
  • 2
    stalks celery, diced
  • 2
    carrot, diced
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    CARROTS & YELLOW ONIONS

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    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


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    2 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1
    zucchini, diced
  • 2
    large Vidalia sweet onion, sliced
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    CARROTS & YELLOW ONIONS

    CARROTS & YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1/2 cup
    (125 ml)
    white wine
  • 1/2 cup
    (125 mL)
    chicken stock
  • 2 Tbsp.
    (30 mL)
    fresh thyme
  • 1 Tbsp.
    (15 ml)
    honey
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    ALKANATER TAHINA

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    $5.99 ea.

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    KFI OR MAGGI SAUCES

    KFI OR MAGGI SAUCES

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    340 - 375 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

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  • 2 Tbsp.
    (30 ml)
    Old stype (whole grain) mustard
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  • 1 tsp.
    (5 mL)
    garlic flower
  • 2
    Tomato, diced
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    BRUSSELS SPROUTS

    BRUSSELS SPROUTS

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    PRODUCT OF CANADA, CANADA NO. 1 GRADE TOMATOES ON THE VINE PRODUCT OF ONTARIO 4.39 /kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $4.99 ea.

    1.5 lb PRODUCT OF ONTARIO


  • 16 oz
    (454 g)
    egg pasta
Imprimer ma sélection

Preparation

Preheat oven to 150° C (300° F).

In an ovenproof casserole, melt butter into hot olive oil, and sear the pork on all sides.

Season generously, and set aside.

In the same casserole, brown diced carrots, celery, and zucchini.

Set aside with the pork.

Put onions in casserole and brown on low heat until caramelized (golden brown).

Deglaze with wine and chicken stock, and add thyme, honey, both types of mustard, and garlic flowers.

Place pork roast on the onions and add the lightly cooked vegetables and diced tomatoes.

Cover casserole and roast 1 hour and 30 minutes, then another 30 minutes uncovered, turning the meat over a few times.

Serve pork roast sliced, with diced vegetables, pasta, and reduced cooking juices.

Source : Féd. des producteurs de porcs du Québec

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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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