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Loin Roast Over Apples with Red Wine and Maple Syrup
Servings
4
Preparation time
15 min.
Cooking time
65 min.
Ingredients
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
1 pork roast loin center cut, deboned, approx. 800 g (1 3/4 lb.)
Salt and freshly ground pepper to taste
250 ml (1 cup) red wine
60 ml (1/4 cup) maple syrup
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
1 pork roast loin center cut, deboned, approx. 800 g (1 3/4 lb.)
Salt and freshly ground pepper to taste
250 ml (1 cup) red wine
60 ml (1/4 cup) maple syrup
- Preheat oven to 150°C (300°F).
- Place apple halves, onion, garlic, thyme, and orange zest in a baking dish.
- Heat oil in a pan over high heat and melt butter. Sear roast on all sides. Place roast in baking dish and season generously.
- Add wine and maple syrup to pan, bring 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 60°C (135 to 140°F), depending on desired doneness.
- Remove from oven and let roast stand for at least 10 minutes before slicing.
- Arrange on plates with apples, onions, and wine. Serve with mashed potatoes and celery root.
