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1 октября, 2025

Apple and Maple Syrup Pork Roast

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Pork roast is a classic that is more suitable for weekends because it takes an hour to cook. This version, prepared with apples and maple syrup, is simply divine. Thinly sliced, the roast is served in a creamy sauce made from the juices in which the apples cooked. It’s a dish that is bound to […]

Servings: 6
Prep Time: 20 min
Cook Time: 1 hr
Total Time: 1 hr 20 min

Ingredients

  • 1/4 cup (40 g) unbleached all-purpose flour
  • 1 pork loin roast, about 2 1/2 lb (1.2 kg)
  • 3 tbsp butter
  • 3 tbsp (45 ml) maple syrup
  • 3 tbsp (45 ml) Dijon mustard
  • 1 onion, thinly sliced
  • 1 cup (250 ml) white wine
  • 3 Cortland apples, peeled, cored and quartered
  • 1 cup (250 ml) chicken broth
  • 1/2 tsp dried tarragon
  • 1 bay leaf
  • 1/4 cup (60 ml) 35% cream

Instructions

  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. Place the flour on a plate. Coat the roast on all sides with the flour.
  3. In a large ovenproof skillet over medium-high heat, melt the butter. Add the roast and brown on all sides. Season with salt and pepper. Add the maple syrup and let caramelize for 2 to 3 minutes, coating the roast in the syrup. Transfer the roast to a plate. Brush with the mustard and set aside.
  4. In the same pan over medium heat, brown the onion in the cooking fat left over from the pork loin. Add the wine and reduce for 2 minutes. Add the apples, broth, tarragon, and bay leaf. Season with salt and pepper. Place the roast back in the pan. Bring to a boil.
  5. Bake for about 45 minutes, or until a thermometer inserted in the centre of the roast reads 135°F (57°C). Transfer the roast to a plate and cover with aluminum foil. Let rest for 10 minutes. The internal temperature of the roast should reach 145°F (63°C).
  6. Meanwhile, return the skillet to the stovetop. Stir in the cream and bring to a boil. Reduce by half. Adjust the seasoning.
  7. On a work surface, thinly slice the roast. Divide among 6 plates. Top with the apples and onions. Drizzle with the sauce and serve with a vegetable purée, if desired.

Pork roast is a classic that is more suitable for weekends because it takes an hour to cook. This version, prepared with apples and maple syrup, is simply divine. Thinly sliced, the roast is served in a creamy sauce made from the juices in which the apples cooked. It’s a dish that is bound to delight your dinner companions.
Featured in the book Ma cuisine week-end Book (French Version)

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