RECIPES

Italian Pork Pot Roast with Vegetables

3 lb.	pork roast
1 tsp	ground black pepper
1/4 tsp	cayenne pepper, or to taste
1	large onion, chopped
3	celery stalks, thinly sliced
1	can (14 fl oz/398 mL) Italian style tomato sauce
1 cup	vegetable broth
1 tbsp	lemon juice
4	Yukon Gold potatoes, quartered
2	parsnips, peeled, halved lengthwise and sliced into chunks
1/2	medium rutabaga, peeled, quartered lengthwise and thinly sliced
2 tbsp	minced parsley

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 (70°C). Sprinkle with parsley.
Serve with braised leeks.

Excellent source of vitamin B6, vitamin B12, vitamin C, niacin and zinc. A good source of vitamin D, vitamin E, fibre and iron. A source of vitamin A and calcium.