Featured Maple Leaf Product: Pork Rib’it (30299)
|Olive Oil, Extra Virgin||90 mL||3.1 Fl oz|
|Apple Cider||300 mL||10.1 Fl oz|
|Bermuda Onions, Diced||190 gm||6.7 oz|
|Carrots, Fresh, Large Diced||350 gm||12.3 oz|
|Turnips, Fresh, Diced||200 gm||7.1 oz|
|Parsnips, Fresh, Slices||200 gm||7.1 oz|
|Tarragon, Fresh, Fine Sliced (ripped)||5 mL||1 tsp|
|Black Pepper||5 mL||1 tsp|
|Garlic Powder||10 mL||2 tsp|
|Apples, Fresh, Sliced||350 gm||12.3 oz|
|Pork Rib'its||2.5 Kg||5.5 Lbs|
|Potatoes, Fresh, Peeled||1.5 Kg||3.3 Lbs|
|Cream Cheese||200 gm||7.1 oz|
|Sour Cream, 1%||150 gm||5.3 oz|
|Parsley, Fresh, Finely Chopped||30 mL||1 Fl oz|
- Wash and peel all vegetables, cut into chunky pieces (1.5"-2"). In a large bowl, add olive oil, apple cider, all vegetables and tarragon, pepper and garlic powder. Mix well.
- Transfer into a large roasting pan or baking sheet. Place in a pre-heated oven at 350F (175C) and roast until vegetables are "al dente" or still somewhat crispy but cooked.
- Cut and decore apples (leave skins on if desired). Remove pan(s) of vegetables from oven and add the apple pieces and pork ribbits and mix gently without crushing any of the roasted vegetable pieces. Place back into the oven and bake until vegetables and the apples are tender. Pork should reach a temperature of 160 F/70C. Optional - when done, add a brown gravy to moisten further, if desired.
- On the side, peel and cut potatoes into a pot of water. Boil until fully cooked and drain. Using a potato masher or a mixer, add the potatoes, cream cheese and sour cream and mix well. Finish with freshly chopped parsley at the last moment.
Nutritional Info per 250 g/8.8 oz
|Calories (39.2% from fat)||330 kcal|
|Saturated Fat||4.57 gm|
|Trans Fat||0.000 gm|
|Dietary Fiber||2.0 gm|
|Vitamin A||130 RE|
|Vitamin C||8 mg|