Old Fashioned Slow Cooked Pork Blade Roast
Prep Time
Cooking Mode
2.5-3 kg (5½-6½ lb.) lb. pork blade roast
To taste salt and pepper
To taste oil for cooking
2 onions
12 cloves of garlic
15 mL (1 c. soupe) Tbsp fresh thyme
15 mL (1 c. soupe) Tbsp fresh oregano
250 mL (1 tasse) cup dry white wine
375 mL (1 ½ cup) cup chicken broth
125 mL (½ cup) cup more broth if needed
30 mL (2 tbsp.) tbsp. Dijon mustard
20-30 mini or ratte potatoes
4-6 carrots
100 g (¼ lb.) lb. green beans, whole
2.5-3 kg (5½-6½ lb.) lb. pork blade roast
To taste salt and pepper
To taste oil for cooking
2 onions
12 cloves of garlic
15 mL (1 c. soupe) Tbsp fresh thyme
15 mL (1 c. soupe) Tbsp fresh oregano
250 mL (1 tasse) cup dry white wine
375 mL (1 ½ cup) cup chicken broth
125 mL (½ cup) cup more broth if needed
30 mL (2 tbsp.) tbsp. Dijon mustard
20-30 mini or ratte potatoes
4-6 carrots
100 g (¼ lb.) lb. green beans, whole
Directions
1Preheat oven to 180°C (350°F).
2Season pork well with salt and pepper.
3Pour a little oil into a roasting pan over high heat, sear the blade roast about 90 seconds per side, and then set aside .
4Reduce heat. Sauté onions until caramelized and, if necessary, add a little oil. Add garlic cloves, thyme, and oregano. Deglaze pan with half the white wine
5being sure to pick up all the browned bits. Allow wine to almost completely evaporate.
6Add the broth, remaining wine, and mustard, and then stir to blend everything together.
7Place blade roast in centre of roasting pan and bake covered for 2 hours.
8Remove roasting pan from oven, turn the meat over, and scatter potatoes and carrots around it. Bake for another hour and 15 minutes.
9Add the beans and bake uncovered for 45 to 60 minutes more, basting regularly. Add more chicken broth if needed.
10Check the doneness of the vegetables and meat (they should be fork tender).
11Squeeze garlic out of the cloves and discard their skins.
12Serve directly from the roasting pan at the table.
Tips
1
Chef's secret: Roasted garlic is cooked whole and unpeeled (only the papery outer layers are removed). Roasting produces a milder, sweeter, and less pungent flavour.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note