With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Dust the roast with flour on all sides.
In a saucepan, melt the butter. Add the roast and brown on all sides. Add the maple syrup and allow to caramelize, about 2 to 3 minutes. Remove the roast from the pan. Set aside.
In the same pan, sauté the onion. Place the roast back in pan and brush with the Dijon mustard. Add the wine and reduce for 2 minutes. Add the apples, broth, tarragon, and bay leaf. Season with salt and pepper. Bring to a boil.
Bake for about 45 minutes, or until the internal temperature is 3 to 4 degrees away from the recommended serving temperature (70 °C/158 °F). Remove the roast from the pan and cover with aluminum foil. Let rest for 10 minutes on the counter.
Meanwhile, place the pan back on the stove. Stir in the cream and bring to a boil. Reduce by half. Adjust the seasoning. Cut the roast into thin slices, drizzle with the sauce and serve with mashed vegetables.
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