Canadian Living Comfort Food - - Roasts & Mains -

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.

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