This pork roast requires just a bit of marinating time and a couple of quick bastes while it’s in the oven, so it’s a perfect laid-back option for entertaining.
HANDS-ON TIME
10 minutes
TOTAL TIME
3¼ hours
MAKES
8 servings
INGREDIENTS
1 cup dry Riesling
¼ cup maple syrup
3 tbsp Dijon mustard
3 tbsp olive oil
2 tbsp grainy mustard
2 cloves garlic, minced
¼ tsp pepper
1.35 kg boneless pork loin centre roast 225 g shallots (about 8 large)
DIRECTIONS
In dish large enough to hold pork or in large resealable plastic bag, mix together ¾ cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper. Add pork; turn to coat. Cover or seal bag
and refrigerate, turning once, for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)
Cut shallots into ½-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, and instant-read thermometer inserted in centre reads 160°F (71°C), about 2 hours.
Reserving pan juices, transfer pork and shallots to serving platter; cover loosely with foil and let rest 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 browned bits from bottom of pan, for 2 minutes. Stir carving juices into pan juices; spoon some over pork slices. Serve remainder on the side.
NUTRITIONAL INFORMATION, PER SERVING: about 351 cal, 36 g pro, 16 g total fat (5 g sat. fat), 12 g carb, 1 g fibre, 83 mg chol, 196 mg sodium, 678 mg potassium. % RDI: 4% calcium, 12% iron, 3% vit A, 3% vit C, 6% folate.
