Natural boneless pork roast - LEG

A natural boneless pork roast, leg cut, of roughly 900 g to 1.1 kg at $20.95/kg — about $20.95 for a one-kilo roast. Boneless, so there is nothing to do but season it and put it in the oven. It is the cheapest Sunday roast at our counter, and it feeds four to six.

The leg cut, and why boneless

The leg is the top of the hind leg — a lean, even muscle with no internal fat, which makes it an easy roast to carve and impossible to ruin if you watch the temperature. Boneless, it cooks faster and slices cleanly. It is leaner than shoulder: this is not an eight-hour braise, it is a roast.

Natural Québec pork

Our pigs are raised without antibiotics an hour from Montréal, and the meat is cut and packed here in Huntingdon.

Taste and nutrition

A lean, high-protein white meat with a mild flavour that takes marinades and herbs well. That is exactly why the leg is the seasoned-roast cut: it leaves room for garlic, mustard, rosemary or maple.

How to roast pork so it stays tender

Being lean, there is only one thing to watch, and it is the temperature:

• Take it out of the fridge 30 minutes ahead. A fridge-cold roast cooks unevenly.
• Sear it on all sides in a very hot pan, then move it to the oven.
• Roast at 160 °C, about 30 minutes per 500 g — so 1 hour for a 1 kg roast.
• Pull it at 71 °C (160 °F) and rest it 10 to 15 minutes under foil before carving. Pork may stay faintly pink: that is cooked.

A thermometer costs fifteen dollars and settles the dry-roast question permanently.

Serving and pairing

Garlic, Dijon, rosemary and a drizzle of maple syrup make a crust that caramelises as it roasts. Underneath: potatoes roasted in the juices, glazed carrots, or squash purée. Deglaze the tin with stock or cider for the sauce — that is where all the flavour is.

Garlic and maple pork roast

Mix 2 chopped garlic cloves, 1 tbsp Dijon, 2 tbsp maple syrup, rosemary, salt and pepper, and rub it over the roast. Sear it, set it on a bed of roughly chopped onion and carrot, pour 250 ml stock into the dish, and roast 1 hour at 160 °C to 71 °C throughout. Rest 15 minutes, deglaze the dish and serve with the juices.

Pork roast price and ordering

• Regular price: $20.95/kg — about $20.95 per roast (estimate on 1 kg)
• Weight: roughly 900 g to 1.1 kg · serves 4 to 6
• Sold by weight: the final price at checkout reflects the roast's actual weight
• Product number: 1120785
• Sold frozen, boneless
• Québec pork raised without antibiotics, in Huntingdon
• Rated ★★★★★ by our customers
• Where to buy: delivery across Québec and Montréal by refrigerated truck, free from $225. Farm pickup at 62 York Street, Huntingdon.