Maple, Mustard and Riesling Roast Pork

By Soo Kim and The Test Kitchen

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Maple, Mustard and Riesling Roast PorkThis pork roast demands little marinating time and just a couple of quick bastes while it's in the oven. Ontario pork and locally made Riesling wine are some of the province's best ingredients. Make sure you enjoy a sip or two of that Riesling while you roast the pork.2 user reviews.

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	351351 cal
pro	36 g36g pro
total fat	16 g16g total fat
sat. fat	5 g5g sat. fat
carb	12 g12g carb
fibre	1 g1g fibre
chol	83 mg83mg chol
sodium	196 mg196mg sodium
potassium	678 mg678mg potassium
% RDI:	-
calcium	44 calcium
iron	1212 iron
vit A	33 vit A
vit C	33 vit C
folate	66 folate

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This pork roast demands little marinating time and just a couple of quick bastes while it's in the oven. Ontario pork and locally made Riesling wine are some of the province's best ingredients. Make sure you enjoy a sip or two of that Riesling while you roast the pork.

Ingredients

1 cup riesling wine 1 1cup cupriesling wine
1/4 cup maple syrup 1/4 1/4cup cupmaple syrup
3 tbsp Dijon mustard 3 3tbsp tbspDijon mustard
3 tbsp olive oil 3 3tbsp tbspolive oil
2 tbsp grainy mustard 2 2tbsp tbspgrainy mustard
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp pepper 1/4 1/4tsp tsppepper
3 lb boneless pork loin centre roast 3 3lb lbboneless pork loin centre roast
8 oz shallots , (about 8 large)8 8oz ozshallotshallots, (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.

Source : Canadian Living Magazine: October 2011