Apple and Maple Syrup Pork Roast
Apple and Maple Syrup Pork Roast
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  • flour
  • 1 pork loin roast, about 2 1/2 lbs (1.2 kg)
  • 3 tablespoons (45 ml) butter
  • 3 tablespoons (45 ml) maple syrup
  • 1 onion, finely chopped
  • 3 tablespoons (45 ml) Dijon mustard
  • 1 cup (250 ml) white wine
  • 3 Cortland apples, peeled, cored and quartered
  • 1 cup (250 ml) chicken broth
  • 1/2 teaspoon (2.5 ml) dried tarragon
  • 1 bay leaf
  • 1/4 cup (60 ml) 35% cooking cream
  • Salt and pepper
  • Preparation
  • 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.
  • Description
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