I love to source locally, especially when it comes to my holiday protein, and turkey is often on the table, but with a turkey shortage this year due to the bird flu, I’ve produced some recipes for alternative proteins. A pork roast can be an excellent main dish and you can use a variety of cuts, many at very reasonable price points, to create a magical meal. Two Rivers Meat is an excellent butcher and they supply Johnston’s Pork, my go-to, available at most fine butchers.
There are a couple of items I use in my cooking that make a world of difference. Fresh herbs from Houweling’s, that you can find at Choices, IGA and Save on Foods, and Grandpa J’s Greko Lemon Roast Potato Seasoning. The seasoning is made by two local women, and there are some other great spices in their lineup, and I sprinkle it on my veggies for tray bakes and use it as a rub for my proteins. Looking for a wine pairing? I’m looking to support the B.C. wine industry and Blasted Church’s Cabernet Franc fits the bill precisely. It’s medium-bodied in structure and has herbal and berry flavours. The herbal notes in the wine echo the herbs I used in the pork recipe and help and cut through the richness of this meat, while the berry flavours complement the natural sweetness of the pork. —Cassandra Anderton
Herb-Crusted Pork
1.5 kg/3.3 lb pork roast
2 tbsp Dijon mustard
3 tbsp olive oil
3 tsp chopped fresh rosemary
3 tsp chopped fresh sage
3 tsp chopped fresh thyme, chopped
2 tsp Grandpa J’s Greko Potato Seasoning
1 tsp of freshly ground pepper
Combine all the spices and herbs in a small bowl. Rub on the pork roast and let it rest for at least an hour, or overnight in the fridge for best results. Bring meat out to rest for an hour before roasting. Preheat your oven to 350 F. Roast for 2 hours and rest for a half hour. Enjoy!
Photo by Christine McAvoy
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