CREAMY MUSHROOM PORK ROAST
RECIPE TYPE
Pork
SERVES
SERVES8 to 10
Prep: 15 min
Cook: 3 hr 15 min
Ingredients
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil, divided
1 fresh Ontario pork butt roast capicollo, about 1.6 to 1.8kg
1 1/2 tsp each salt and pepper, divided
2 pkgs (227g each) Longo’s Sauté Blend or Longo’s Sliced Cremini Mushrooms
1 pkg (about 450g) Longo’s Sliced Onions (or 1 large onion, sliced)
2 tbsp Longo’s Essentials All Purpose Flour
2 tbsp Longo’s Dijon Mustard
1 tsp Longo’s Essentials Dried Thyme
2 large cloves garlic, minced
1 1/4 cups Longo’s Essentials Chicken Broth
3/4 cup dry white wine
1 pkg (250g) Longo’s Essentials Cream Cheese, cubed
1/4 cup chopped fresh parsley
Directions
Heat 1 tbsp of the oil in large Dutch oven. Season roast all over with 1 tsp each salt and pepper. Brown roast and remove to plate. Add remaining 1 tbsp oil, mushrooms and onion to pot; sauté for 10 minutes or until golden. Stir in flour, mustard, thyme and garlic; cook for 1 minute. Stir in broth and wine; bring to a boil. Return pork to the Dutch oven; cover and bake in preheated 300°F oven for 2 hours, turning halfway through. Uncover and cook for an additional 1 hour or until meat is fork tender. Remove roast to large platter, tent with foil and rest for 15 minutes. Set Dutch oven over medium heat. With the sauce still in the pot, add cream cheese and cook, whisking occasionally, until melted and smooth. Remove from heat and stir in parsley. Slice pork and serve with the creamy mushroom sauce.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 49g | Fibre 2g |
Fat 23g | Sugar 5g |
Carbs 12g | Sodium 880mg |
