Preheat oven to 325°F (160°C).
In an oven-proof skillet, melt butter with oil, and brown roast all sides. Season generously. Remove roast to a platter and pour fat off into a second skillet.
Deglaze skillet with half the port and the broth and reduce by half over medium-high heat. Season to taste.
Return meat to the skillet, basting it with port-broth reduction. Roast for 35 - 55 minutes, basting occasionally.
In second skillet, brown onion, mushrooms and parsnips in remaining fat over medium-high heat.
Deglaze with remaining port and caramelize vegetables. Set aside.
Add vegetables to the roast 10 minutes before end of cooking time.
Slice roast and serve with caramelized vegetables, pan juices and green beans.
Fédération des producteurs de porcs du Québec
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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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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