Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Pork Roast and Curry Cauliflower Purée
2013-08-06
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
Féd. des producteurs de porcs du Québec
0
0
0
0
1 Tbsp. (15 mL) olive oil
1 tsp. (5 mL) butter
1 lb (500 g) québec pork rib eye roast
salt and pepper freshly ground
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 potato, 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
4
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)olive oil
-
1 tsp.
(5 mL)butter
-
1 lb
(500 g)québec pork rib eye roast
-
salt and pepper freshly ground
-
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 potato, peeled and diced
-
1 Tbsp.
(15 mL)butter
-
1/2 cup
(125 mL)brown veal stock or prepared demi-glace gravy
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.
