MAPLE MUSTARD AND RIESLING PORK ROAST

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Maple Mustard and Riesling Pork Roast image

This recipe was in last month's Canadian Living and it looked so good, I had to try it. And believe me, it is good! I used another type of white wine since I am not a white wine drinker, I didn't want to go out to buy another bottle just for a recipe. It still turned out great. The leftovers make a wonderful sandwich.

Provided by Irmgard

Categories     Pork

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup riesling wine
1/4 cup maple syrup
3 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons grainy mustard
2 garlic cloves, minced
1/4 teaspoon ground black pepper
3 lbs boneless pork loin roast
8 ounces shallots

Steps:

  • In a dish large enough to hold the roast or in a large resealable bag, mix together 1/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper.
  • Add the pork and turn to coat.
  • Cover and refrigerate, turning once, for 1 hour.
  • Cut the shallots into 1/2" thick pieces and place in the roasting pan.
  • Top with the pork and drizzle with the remaining marinade.
  • Roast in a 325 degree F oven, basting two or three times with the pan juices, until the juices run clear when the pork is pierced and just a hint of pink remains inside, or the meat thermometer registers 160 degrees F, about 2 hours.
  • Reserving the pan juices, transfer the pork and shallots to a serving platter.
  • Tent with foil and let stand for 10 minutes before slicing the pork thinly.
  • Place the pan over medium heat and bring the juices to a boil.
  • Add the remaining wine.
  • Cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes.
  • Mix the carving juices into the pan juices and spoon some over the pork slices.
  • Serve the remainder on the side.

Nutrition Facts : Calories 405.7, Fat 19.6, SaturatedFat 3.5, Cholesterol 108.9, Sodium 192.4, Carbohydrate 12.9, Fiber 0.3, Sugar 6.2, Protein 37.5

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