Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

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

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Milk-braised Pork Roast https://www.metro.ca/userfiles/image/recipes/roti-porc-braise-lait-3151.jpg PT15M PT2H15M PT2H30M
Preheat oven to 350 °F/180 °C.Make incisions in the roast.In a bowl, mix 1 Tbsp. (15 mL) oil with mustard. Baste and dredge roast.Slip folded strips of prosciutto into incisions.In a skillet, brown roast on all sides in remaining oil. Put meat in roasting pan with sage, garlic and milk, which should reach halfway up the roast. Add more if needed.Cook covered about 2 hrs. or until meat thermometer reads 160 °F/70 °C. Remove cover for last thirty minutes of cooking time.Take roast out and let stand covered with foil.
4
3 13 5 2
2 lb (1 kg) fresh pork rib-end loin roast 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) Dijon mustard Enough flour for dredging 4 slices (about 3 oz or 90 g) prosciutto cut into strips 1 Tbsp. (15 mL) dried sage 4 garlic cloves, chopped 3 cups (750 mL) milk
Milk-braised Pork Roast

Milk-braised Pork Roast

Rate this recipe
13 Votes
4
servings
0:15
Preparation
2:15
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (1 kg)
    fresh pork rib-end loin roast
  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L


  • 2 Tbsp.
    (30 mL)
    Dijon mustard
    You might like:

    Flyer Deals  (3)
    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    $0.99 EACH

    SELECTED SIZES SELECTED VARIETIES


    MAISON ORPHÉE ORGANIC MUSTARD

    MAISON ORPHÉE ORGANIC MUSTARD

    $3.99 ea.

    250 ml SELECTED VARIETIES


    SELECTION KETCHUP

    SELECTION KETCHUP

    $2.99 ea.

    1 L OR MUSTARD 550 ml



  • Enough flour for dredging
    You might like:

    Flyer Deal  (1)
    5 Air Miles BONUS MILES when you buy 1
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.49 ea.

    2.5 kg SELECTED VARIETIES 5 Air Miles BONUS MILES when you buy 1

    5 AIR MILES® Bonus Miles


  • 4
    slices (about 3 oz or 90 g) prosciutto cut into strips
  • 1 Tbsp.
    (15 mL)
    dried sage
  • 4
    garlic cloves, chopped
  • 3 cups
    (750 mL)
    milk
    You might like:

    Flyer Deals  (2)
    SAVE $1.00
    NATREL LACTOSE FREE OR PLUS MILK

    NATREL LACTOSE FREE OR PLUS MILK

    $5.49 ea.

    2 L SELECTED VARIETIES


    NATREL ORGANIC MILK

    NATREL ORGANIC MILK

    $5.49 ea.

    2 L, SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 350 °F/180 °C.

Make incisions in the roast.

In a bowl, mix 1 Tbsp. (15 mL) oil with mustard. Baste and dredge roast.

Slip folded strips of prosciutto into incisions.

In a skillet, brown roast on all sides in remaining oil. Put meat in roasting pan with sage, garlic and milk, which should reach halfway up the roast. Add more if needed.

Cook covered about 2 hrs. or until meat thermometer reads 160 °F/70 °C. Remove cover for last thirty minutes of cooking time.

Take roast out and let stand covered with foil.

Source : Metro

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.

Error

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