3 lb (1.5 kg) Canadian Pork blade roast, boneless 1 tsp (5 mL) ground black pepper
1/4 tsp (1 mL) 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 (250 mL) vegetable broth
1 Tbsp (15 mL) lemon juice
4 Yukon Gold potatoes, quartered
2 parsnips, peeled, halved lengthwise and sliced into chunks
Half medium rutabaga, peeled, quartered lengthwise and thinly sliced 2 Tbsp (25 mL) 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 (71°C). Sprinkle with parsley.
Serve with braised leeks.