Maple, Mustard and Riesling Roast Pork Maple, Mustard and Riesling Roast Pork

Maple, Mustard and Riesling Roast Pork 580 Image by: Maple, Mustard and Riesling Roast Pork 580 Author: Canadian Living

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



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.

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
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Maple, Mustard and Riesling Roast Pork