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Braised Celery-Sage Pork Roast

pork

4 teaspoons vegetable oil
2/3 cup finely chopped celery
1/3 cup finely chopped onion
1 teaspoon dried sage
1/2 teaspoon each dried rosemary; thyme and salt
pinch pepper
1 slice bread
2 1/2 pounds boneless pork picnic shoulder roast
1 cup water

In oven-proof Dutch oven, heat half of the oil over medium heat; cook celery, onion, sage, rosemary, thyme, salt and pepper, stirring, for 3 minutes or until vegetables are softened. Crumble bread between fingers into crumbs and stir into Dutch oven; let cool. Open out roast; trim fat. Pat celery mixture evenly over pork; tie pork into roll with string, tucking any stray stuffing inside. Wipe out Dutch oven. Heat remaining oil over medium-high heat and brown roast on all sides for about 10 minutes. Add water, stirring to scrape up brown bits; bring to boil. Cover and braise in 325°F oven for about 50 minutes or until internal temperature reaches 160°F - for medium, 170°F - for well done. Transfer roast to serving platter; cover with foil and let stand for 10 minutes. Remove strings before slicing roast. Meanwhile, skim fat from pan juices; bring to boil. Boil, stirring constantly, for about 5 minutes or until reduced by one-third. Strain gravy. Taste and adjust seasoning.

Contributor: Canadian Living - April, 1991

Yield: 6 servings

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