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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

Rate this recipe
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6
servings
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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  • 2 Tbsp.
    (30 mL)
    butter
  • 2 lb
    (900 g)
    Quebec pork shoulder roast (or picnic shoulder)
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  • salt and fresh ground pepper to taste
  • 2
    stalks celery, diced
  • 2
    carrot, diced
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  • 1
    zucchini, diced
  • 2
    large Vidalia sweet onion, sliced
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  • 1/2 cup
    (125 ml)
    white wine
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  • 1/2 cup
    (125 mL)
    chicken stock
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  • 2 Tbsp.
    (30 mL)
    fresh thyme
  • 1 Tbsp.
    (15 ml)
    honey
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  • 2 Tbsp.
    (30 mL)
    Dijon mustard
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    (30 ml)
    Old stype (whole grain) mustard
  • 1 tsp.
    (5 mL)
    garlic flower
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  • 2
    Tomato, diced
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  • 16 oz
    (454 g)
    egg pasta
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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

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.

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