Mother’s Day Roast
Ingredients:
1 3lbs pork roast
2 carrots peeled and chopped
1 red onion peeled and quartered
2 celery stocks chopped
1 leek sliced and cut into 4 pieces
3 tablespoons dijon mustartd
1 cup white wine
4 cloves garlic peeled
2 sprigs rosemary
2 teaspoons course salt
2 teaspoons black pepper
Method:
Preheat oven to 350 degrees
In a roasting dish add the carrots, onion, leeks and celery in a single layer
Place the pork roast on top of the vegetables
Using a paring knife poke 4 holes into the roast press the garlic cloves into each hole, make sure to spread out the holes.
Season the roast with salt and pepper
Spread the dijon mustard all over the pork
Add the rosemary springs around the pork
Place roast in the oven, after 30 minutes add half of the white wine. Add the rest of the wine 20 minutes after.
Cook until the internal tempter of the meat is 160 degrees, use a meet thermometer. This should take 1 -1.5 hours
Let the roast cool for 20-30 minutes
Slice or serve to guests