MAPLE, MU STARD AND RIESLING ROAST PORK
Hands-on time: 10 minutes Total time: 3¼ hours Makes: 8 servings
This pork roast needs little marinating time and just a couple of quick bastes while it’s in the oven. Make sure you enjoy a sip or two of the Riesling while you roast the pork.
1 cup R iesling
¼ cup maple syrup
3 tbsp D ijon mustard
3 tbsp olive oil
2 tbsp grainy mustard
2 cloves garlic, minced
¼ tsp pepper
1.35 kg boneless pork loin centre roast
225 g shallots (about 8 large)
In dish large enough to hold roast or in large resealable bag, mix together ¾ cup of the wine, the maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper. Add pork; turn to coat. Cover and refrigerate, turning once, for 1 hour.
Cut shallots into ½-inch thick pieces; place in roasting pan. Top with pork; drizzle with remaining marinade. Roast in 325°F 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 instant-read thermometer registers 160°F, about 2 hours.
Reserving pan juices, transfer pork and shallots to serving platter; tent with foil. Let rest for 10 minutes before thinly slicing. Place pan over medium heat; bring juices to boil. Whisk in remaining wine; cook, whisking and scraping up browned bits, for 2 minutes.
Stir carving juices into pan juices; spoon some over pork slices. Serve remainder on the side.
PER SERVING: about 351 cal, 36 g pro, 16 g total fat (5 g sat. fat), 12 g carb (1 g dietary fibre), 83 mg chol, 196 mg sodium, 678 mg potassium. % RDI : 4% calcium, 12% iron, 3% vit A, 3% vit C, 6% folate.