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food: maple, mustard & riesling roast pork

last night, i’m not sure how i got so lucky, but i came home to a feast courtesy of my husband.
my canadian living cover picture was singing a siren song to him in the form of maple, mustard & riesling pork roast.
even the name sounds drool worthy.

here was the finished product – served with roast potatoes & butternut squash with my favourite brussels sprouts recipe (with bacon & pecans) on the side.

i wish the photo wasn’t blurry, but i was too excited to eat to play photographer.

20111005-115151.jpg

Recipe, courtesy of canadian living

Ingredients

  • 1 cup riesling wine
  • 1/4 cup maple syrup
  • 3 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 2 tbsp grainy mustard
  • 2 cloves garlic , minced
  • 1/4 tsp pepper
  • 3 lb boneless pork loin centre roast
  • 8 oz shallots , (about 8 large)

Preparation

In dish large enough to hold roast or in large resealable bag, mix together 3/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper. Add pork; turn to coat. Cover and refrigerate, turning once, for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)

Cut shallots into 1/2-inch (1 cm) thick pieces; place in roasting pan. Top with pork; drizzle with remaining marinade. Roast in 325°F (160°C) oven, basting 2 or 3 times with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or meat thermometer registers 160°F (71°C), about 2 hours.

Reserving pan juices, transfer pork and shallots to serving platter; tent with foil and let stand for 10 minutes before slicing pork thinly.

Place pan over medium heat; bring juices to boil. Add remaining wine; cook, stirring and scraping up any brown bits on bottom of pan, for 2 minutes.

Mix carving juices into pan juices; spoon some over pork slices. Serve remainder on the side.

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1 Comment (+add yours?)

  1. Moonbeam Bouvier
    Oct 05, 2011 @ 14:18:10

    Amazing. As someone who can’t stand cabbage, I give it an *I approve*.

    Reply

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