It has been a while since I put a pork roast into the oven. Quite a while. I buy them all the time – and then cut them up into chops to grill or stuff. Just haven’t put one in the oven. It takes a bit of commitment – there’s a lot of meat that needs to be consumed – but it can’t be done by two people in one (or even two) sittings. I’m committed (as opposed to being committed, which some people I’m sure think is long overdue)!
This was a fun recipe – maple syrup and champagne garlic mustard for the glaze, celery, apples, onions, and potatoes cooking along with the pork, and an apple juice and apple cider vinegar reduction to cook it all in!
Roast Maple Mustard Pork
- 1 4lb pork loin roast
- 3 apples, cored and sliced
- 1 red onion, cut in 8ths
- 4 stalks celery, sliced
- 1lb potatoes
- 3 cups apple juice
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 3 tbsp mustard
Preheat oven to 350°.
Brown pork loin in olive oil and place in oven-proof pan large enough to hold all ingredients. In pan used for browning pork, add 3 cups apple juice and reduce to 1 cup.
Place apples, onion, celery and potatoes around pork. Pour reduced apple juice over.
Mix maple syrup and mustard and brush onto pork loin.
Using a thermometer, bake in oven until internal temperature reaches 150°.
Thicken pan juices with a bit of cornstarch, if desired, for a sauce to go over the pork.
It cooked up in about an hour.
Plates were cleaned in about 10 minutes!