ROAST PORK WITH CARAMELIZED MUSHROOMS AND PORT WINE
Portions : 4 - Preparation : 15 minutes - Cooking : 60 minutes
PREPARATION : 15 min
COOKING : 60 min
SERVINGS : 4
Ingredients
- 2 tbsp each Olive oil and butter: 30 ml each
- 1, 1 3/4 lb Québec pork butt roast (tip): 1, 750 g
- 3/4 cup Port wine: 180 ml
- 1 cup Veal stock or commercial demi-glace sauce: 250 ml
- 1 Red onion, quartered
- 2 cups White mushrooms, whole coffee or sliced portobello: 500 ml
- 3 medium parsnips, cut into sticks
- Salt and freshly ground pepper: to taste
Preparation
- Heat oil and melt butter in a skillet.
- Sear the roast on all sides and season generously. Place in an ovenproof dish and bake at 160°C (325°F) for 35 to 55 minutes.
- In the same pan, brown the onion, mushrooms and parsnips. Remove from pan and set aside. Deglaze pan with port wine and reduce by half.
- Add the stock and reduce by a further half. Season to taste. Use 60 ml (1/4 cup) of this mixture to baste the roast frequently.
- Return the vegetables to the pan and continue cooking, allowing the sauce to caramelize on the vegetables.
- Serve sliced roast with caramelized vegetables and pan juices.
SERVING SUGGESTION
Serve with green beans.
WINE SUGGESTION
Notting Hill Bin 808 from Australia, this dark ruby-colored wine with a powerful nose opens with woody, fruity notes. Its pleasant freshness, full-bodied tannins and flavors of smoke, nutmeg and blackcurrant jam linger on the palate for a long, well-balanced finish.
