Ingredients<br />3 lb (1.5 kg) Canadian Pork blade roast, boneless 1 tsp (5 mL) ground black pepper<br />1/4 tsp (1 mL) cayenne pepper, or to taste<br />1 large onion, chopped<br />3 celery stalks, thinly sliced<br />1 can (14 fl oz/398 mL) Italian style tomato sauce<br />1 cup (250 mL) vegetable broth<br />1 Tbsp (15 mL) lemon juice<br />4 Yukon Gold potatoes, quartered<br />2 parsnips, peeled, halved lengthwise and sliced into chunks<br />Half medium rutabaga, peeled, quartered lengthwise and thinly sliced 2 Tbsp (25 mL) minced parsley<br />Cooking Instructions<br />Rub Pork with a mixture of black and cayenne pepper. In a bowl, combine onions and celery. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4 litre casserole or roasting pan. Place Pork roast on top of mixture and cover. Braise in a 350°F (160°C) oven 30 minutes. Add remaining ingredients except parsley. Continue braising 1 hour or until vegetables and roast are tender and a meat thermometer inserted in roast registers 160°F (71°C). Sprinkle with parsley.<br />Serve with braised leeks.
