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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2011
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 196 mg
- Protein 36 g
- Calories 351.0
- Total fat 16 g
- Potassium 678 mg
- Cholesterol 83 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
- Iron 12.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 3.0