Pork Roast with Gremolata
Enjoy a hearty pork roast, seasoned to perfection, topped with a beautiful fragrant and fresh gremolata.
Ingredients
- 2 lb boneless Ontario pork shoulder roast blade or butt
- ½ tsp salt & pepper each
- 2 tbsp canola oil
- 1 large onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 3 cloves of garlic minced
- 2 sprigs fresh rosemary
- 1 cup dry red wine
- 1 cup beef broth
- 3 tbsp tomato paste
- 1 bay leaf
- 1 can white kidney beans drained and rinsed
Gremolata
- ⅓ cup chopped fresh Italian parsley
- 2 cloves of garlic minced
- 2 tsp lemon zest
- pinch salt and pepper
Instructions
- Cut pork shoulder into 2 inch (5 cm) pieces and toss with salt and pepper.
- In a large shallow saucepan or deep skillet, heat oil over medium-high heat. Brown pork on all sides and remove to a plate; reduce heat to medium-low.
- Add onion, carrot, and celery and cook, stirring for 5 minutes or until softened. Stir in garlic and rosemary to coat. Add red wine and stir to scrape up brown bits from bottom of pan; bring to a boil. Return pork and any accumulated juices to pan. Whisk together broth and tomato paste and stir into saucepan with bay leaf. Cover and simmer gently for about 2 hours or until pork is very tender. Stir in kidney beans and cover and cook for 10 minutes or until beans are heated through.
- Gremolata: Meanwhile, in a small bowl, stir together parsley, garlic, lemon zest, salt, and pepper. Spoon out pork into shallow bowls and sprinkle each with Gremolata to serve.