This recipe makes a wonderful roast pork.

Suggestion:
You can use this coating to dress up your favorite pork cut
Product used: El-Ma-Mia Pork Spice coating
We prefer this recipe for the less tender cuts of pork such as shoulder roast and shoulder blade roast.

Ingredients:

1 pork roast, about 2 kg
5 garlic cloves, cut in halves
2 oz olive oil
2 or 3 carrots
1 large onion
2 or 3 celery stalks
1 tsp tomato paste
Dijon mustard
El-Ma-Mia Pork Spice Coating
3 cups water or (2 cups water and 1 cup veal stock)
1 cup red wine
1 tsp or more powdered beef bouillon

Preparation:

1. In a small quantity of oil, sear roast at high temperature on all sides, let cool at room temperature for 15 minutes.
2. Use a small knife to make incisions into the pork roast.
Insert the garlic clove halves into each incision.
3. Pour 2 oz olive oil on the bottom of the roasting pan.
Slice in big pieces 2 or 3 carrots, 1 large onion and 2 or 3 celery stalks. Mix 1 tsp tomato paste in with the oil and vegetables.
Apply Dijon mustard to all sides of the roast, sprinkle the entire surface with El-Ma-Mia Spice Coating, then lay the roast onto the vegetables.
Put the whole pan, uncovered, into the refrigerator and let stand for 1 ½ hours.
4. Take the pan out of the refrigerator about 45 minutes before starting to cook.
5. Pre-heat the oven to 450 °F.
6. Slide the grill into the center of the oven.
7. Cook the roast 10 to 15 minutes at 450 °F, or until coating is golden brown then reduce temperature to 350 °F and add 3 cups water.
8. During cooking, make sure there is always enough liquid at the bottom of the roasting pan to prevent the vegetables from burning, frequently basting the entire roast to prevent the surface from drying and forming a crust and add water often to keep the liquid level. This will also provide sufficient gravy.
Cook until the meat is done as desired (about 3-4 hours)
Remove the pan from the oven and lay the roast onto a cutting board.
Let stand 5 minutes covered with foil paper before slicing.

9. Sauce: put the roasting pan on stove burner and heat up the sauce just enough to make it simmer.
Add 1 cup red wine and 1 tsp or more powdered beef bouillon, (or optional veal stock) let reduce, strain and serve the roast with the sauce.

Important:
Let stand 5 minutes before slicing.