Pork Roast Maple, Mustard and Riesling Roast Pork

By á-177220

Ingredients

• 1 cup (250 mL) Riesling
• 1/4 cup (60 mL) maple syrup
• 3 tbsp (45 mL) Dijon mustard
• 3 tbsp (45 mL) olive oil
• 2 tbsp (30 mL) grainy mustard
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) pepper
• 3 lb (1.4 kg) boneless pork loin centre roast
• 8 oz (227 g) shallots, (about 8 large)

Preparation

Step 1

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.