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Pork Loin Roast Over Apples
with Red Wine and Maple Syrup

(Recipe courtesy of Vincent duBreton, producer of fine duBreton pork products.)

Prep time : 15 minutes
Cook time : 1 h 05
Servings : 4

1 roast of pork (center cut of 800 g (1 3/4 lb) Pork loin
3 apples, halved and cored
1 large onion, quartered
4 garlic cloves, germ removed
4 sprigs fresh thyme or 5 ml (1 tsp.) dried thyme
Zest of 1/2 orange
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
Salt and freshly ground pepper to taste
250 ml (1 cup) red wine
60 ml (1/4 cup) maple syrup

1. Preheat oven to 150C (300F).

2. Place apple halves, onion, garlic, thyme, and orange zest in a baking dish.

3. Heat oil in a pan over high heat and melt butter. Sear roast on all sides. Place roast in baking dish and season generously.

4. Add wine and maple syrup to pan, brinf to a boil and pour over apple pieces.

. Bake in center of oven for 50 to 60 minutes or until a thermometer inserted in center of meat reads 57 to 60C (135 to 140F), depending on desired doneness.

6. Remove from oven and let roast stand at least 10 minutes before slicing.

7. Arrange on plates with apples, onions, and wine.

Suggestion: Serve with mashed potatoes and celery root.

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