Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Milk-braised Pork Roast
2013-08-06
https://www.metro.ca/userfiles/image/recipes/roti-porc-braise-lait-3151.jpg
PT15M
PT2H15M
PT2H30M
Preheat oven to 350 °F/180 °C.Make incisions in the roast.In a bowl, mix 1 Tbsp. (15 mL) oil with mustard. Baste and dredge roast.Slip folded strips of prosciutto into incisions.In a skillet, brown roast on all sides in remaining oil. Put meat in roasting pan with sage, garlic and milk, which should reach halfway up the roast. Add more if needed.Cook covered about 2 hrs. or until meat thermometer reads 160 °F/70 °C. Remove cover for last thirty minutes of cooking time.Take roast out and let stand covered with foil.
4
Metro
3
14
5
2
2 lb (1 kg) fresh pork rib-end loin roast
3 Tbsp. (45 mL) olive oil
2 Tbsp. (30 mL) Dijon mustard
Enough flour for dredging
4 slices (about 3 oz or 90 g) prosciutto cut into strips
1 Tbsp. (15 mL) dried sage
4 garlic cloves, chopped
3 cups (750 mL) milk
Milk-braised Pork Roast
4
servings
0:15
Preparation
2:15
COOKING
2:30
TOTAL TIME
Ingredients
-
2 lb
(1 kg)fresh pork rib-end loin roast
-
3 Tbsp.
(45 mL)olive oil
-
2 Tbsp.
(30 mL)Dijon mustard
-
Enough flour for dredging
-
4
slices (about 3 oz or 90 g) prosciutto cut into strips
-
1 Tbsp.
(15 mL)dried sage
-
4
garlic cloves, chopped
-
3 cups
(750 mL)milk
Preparation
Preheat oven to 350 °F/180 °C.
Make incisions in the roast.
In a bowl, mix 1 Tbsp. (15 mL) oil with mustard. Baste and dredge roast.
Slip folded strips of prosciutto into incisions.
In a skillet, brown roast on all sides in remaining oil. Put meat in roasting pan with sage, garlic and milk, which should reach halfway up the roast. Add more if needed.
Cook covered about 2 hrs. or until meat thermometer reads 160 °F/70 °C. Remove cover for last thirty minutes of cooking time.
Take roast out and let stand covered with foil.
Source :
Metro
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.
