Entree: Canada – Canadian Prairies (Manitoba) – Manitoba Pork Roast

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 4 lb (1.8 kg) bone-in pork loin roast, trimmed of excess fat
- 1 tbsp (15 ml) canola oil
- 2 tsp (10 g) kosher salt, plus more as needed
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) Manitoba honey or mild honey
- 2 tbsp (8 g) fresh thyme leaves, chopped
- 1 tbsp (3 g) fresh rosemary, finely chopped
- 1 tbsp (3 g) fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 large onion, cut into quarters

For roasted root vegetables
- 1 lb (450 g) carrots, peeled and halved lengthwise
- 1 lb (450 g) parsnips, peeled and halved lengthwise
- 2 tbsp (30 ml) canola oil
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) black pepper

For mashed potatoes
- 3 lb (1.36 kg) potatoes (Yukon Gold or local Manitoba potatoes), peeled and cut into 1–2 inch pieces
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (180 ml) whole milk or cream, warmed
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper

For pan gravy
- Pan drippings from roast
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) pork stock or low-sodium chicken stock (preferably local)
- 1 tsp (5 ml) Dijon mustard (optional)
- Salt and pepper to taste

Instructions

Short Description:
A herb-roasted Manitoba pork loin seasoned with local thyme, rosemary, and sage, served with creamy mashed potatoes and a pan gravy made from the roast’s drippings and local stock, plus roasted root vegetables.

Regional Notes:
This Prairie version highlights Manitoba-grown herbs and canola oil and uses a simple herb-forward rub rather than heavy spice blends. The gravy and sides emphasize local ingredients—potatoes and root vegetables—making it a complete main-course meal typical of Manitoba family tables.

1. Remove the pork from the refrigerator 30–45 minutes before cooking to come toward room temperature. Preheat oven to 375°F (190°C).
2. Pat the roast dry. Rub with 1 tbsp (15 ml) canola oil, then season evenly with 2 tsp (10 g) kosher salt and 1 tsp (5 g) black pepper.
3. In a small bowl, mix Dijon mustard, honey, chopped thyme, rosemary, sage, and minced garlic to form a paste. Rub this herb mixture all over the roast, pressing to adhere. Tuck the quartered onion around the roast in the roasting pan.
4. In a large skillet over medium-high heat, sear the roast on all sides until browned, about 2–3 minutes per side. Transfer the roast to a rack set in a roasting pan and pour any skillet juices into the pan.
5. Toss the carrots and parsnips with 2 tbsp (30 ml) canola oil, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) pepper. Arrange them in a single layer on a rimmed baking sheet.
6. Place the roasting pan with the pork in the oven. Roast the pork at 375°F (190°C) for about 20 minutes per pound (approximately 1 hour 20 minutes for a 4 lb/1.8 kg roast) or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
7. At the same time, place the tray of root vegetables in the oven for 35–45 minutes or until tender and lightly caramelized, rotating the tray once for even browning. If oven space is limited, roast vegetables on the oven rack below the pork during the final 45 minutes.
8. While the roast rests, boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well, return to the pot, and mash with 6 tbsp (85 g) butter and warmed milk (3/4 cup/180 ml) until smooth. Season with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper; keep warm.
9. When the roast reaches 145°F (63°C), remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes before slicing. Reserve the roasting pan with pan juices for the gravy.
10. Make the gravy: pour pan drippings into a measuring cup and let fat rise; measure and reserve 2–3 tbsp (30–45 ml) fat (add butter if short). In a saucepan over medium heat, melt 2 tbsp (30 g) butter, whisk in 2 tbsp (16 g) flour and cook 1–2 minutes to a light roux. Gradually whisk in 2 cups (480 ml) stock and any reserved meat drippings, scraping browned bits from the roasting pan into the gravy. Simmer, whisking, until thickened and smooth, about 4–6 minutes. Stir in 1 tsp (5 ml) Dijon mustard if using, and season with salt and pepper to taste.
11. Slice the pork loin across the grain into 1/2–3/4 inch (1–2 cm) slices. Serve pork with mashed potatoes and roasted root vegetables, and spoon pan gravy over the pork and potatoes.