🍲

Pork Loin with Wholegrain Mustard and Maple Syrup Glaze

Name: Pork Loin with Wholegrain Mustard and Maple Syrup Glaze
Cook time: 300 min
Total time: 300 min
Cuisine: British
Ingredients: 3kg Pork Loin; 1 leek; 1 White Onion; 1 Apple; 1 Carrot; 2 Sprig Thyme; 2 tbls Sage; 1 Sprig of Rosemary; 1 sprig of parsley; 1 Tbls Brown Sugar; 3 Tbls Wholegrain mustard; 3 Tbls Maple Syru or Honey; 4 cloves garlic; 1 glass of sweet white wine; 1 lime

Over a year ago 1,680 views

Cook: 300 mins

British Main Course

Ingredients

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Description

One pot heaven - Perfect Sunday Pork Roast with minimal prep and lots of flavour!!!

Method

1
Let meat come to room temp before cooking
Heat oven to max 220 - 230 degrees
Check your Pork Loin fits into a lidded roasting dish

To prepare the pork
Make small cuts into the skin of the Pork Loin
Rub salt and oil into the skin
Rub Garlic all over and tuck into the cuts.
Tuck in some herbs - sage, parsley etc
Slice apple and tuck into the cuts
Mix together the wholegrain mustard, Maple syrup and Brown sugar
Rub this mix all over the joint paying attention to the cuts
At this point you can marinade over night or leave for 30 mins at room temp.

In you roasting pan line the bottom of the pan with the following
Sliced Onion with skin on
roughly chopped Carrot, leek, celery, garlic & remainder of the herbs. Place the pork on the homemade trivet.
Add 1 glass of white wine
Add 1 glass chicken or pork stock.
Add juice of 1 Lime and put the cut squeezed Lime in the pot.

Cook in preheated oven on high for 30 mins. After 30min turn heat down to 150 - 160 and cook for further 3.5 to 4.5 hours.

As always meats should have clear juices running from it.

Once cooked take out of the oven, carefully cut the crackling off and place the crackling on a baking tray and return to a high heat oven. Wrap the Pork tightly in foil and leave to rest for at least 10 mins.

Slice meat thinly and serve with selection of veg maybe Savoy cabbage, bacon and walnuts, Butternut mash, Roasted Carrots tossed in honey and Thyme.