- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 1 hr, 45 mins - 1 hr, 50 mins
- Yields 6 servings
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Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.This recipe is brought to you by:
Preheat oven at 325 °F (160 °C).
Heat a cast-iron Dutch oven, add 3 tbsp (45 mL) of butter and brown the roast on all sides, 9 to 10 minutes, over medium heat. Insert a thermometer in the centre of the piece. Make sure it doesn't touch the bone.
Add vegetables (except garlic) and broth, cover and cook in oven for 1 hour and 15 minutes or until the thermometer reaches
160 °F (70 °C) in the centre of the meat.
Strain the cooking broth and pour into a pan with garlic and cream. Discard vegetables. Season with salt, to taste, and cook for 15 minutes over medium heat.
Blend the mixture in a food processor and add 2 tbsp (30 mL) of butter. Reheat the roast in aluminium foil, in the oven at 350 °F (180 °C) for 7 to 10 minutes, then slice.
Serve with sauce, assorted vegetables and additional garlic, roasted whole, in oven.
Ask your butcher to prepare a rack of pork. Season the rack with salt and pepper to taste.
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