Pork Roast Gremolata Rate this article: 4.3 5296 Print Yield:Serves 6-8 Prep Time: 20 minutes Cooking Time: 2 hours, 20 minutes Ingredients: 2 lb (1 kg) boneless Ontario pork shoulder roast (blade or butt) 1/2 tsp (2 mL) each salt and pepper 2 tbsp (30 mL) canola oil 1 large onion, chopped 1 each carrot and celery stalk, chopped 3 cloves garlic, minced 2 sprigs fresh rosemary 1 cup (250 mL) dry red wine 1 cup (250 mL) beef broth 3 tbsp (45 mL) tomato paste 1 bay leaf 1 can (19 oz/540 mL) white kidney beans, drained and rinsed Gremolata: 1/3 cup (75 mL) chopped fresh Italian parsley 2 cloves garlic, minced 2 tsp (10 mL) lemon zest Pinch each salt and pepper Cooking 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. Nutritional Information Pork Roast Gremolata Protein 31g Calories 440 calories Sugar 4g Fat 23g Saturated 7g Monounsaturated Polyunsaturated Cholesterol 90mg Sodium 580mg Potassium Calcium 75mg Carbohydrate 20g Fibre Herb Stuffed Braised Pork Roast Slow Cooker Pork Belly Bites Tags: Pork RecipesPork Roast RecipesPork Roast GremolataDinner RecipesFrying Pan/Stovetop RecipesGluten Free RecipesDairy Free RecipesLight & Healthy Recipes