Main courses

Maple Syrup and Rosemary Pork Loin


Ingredients
  • 125 ml (1/2 cup) maple syrup
  • 80 ml (1/3 cup) Dijon mustard
  • 15 ml (1 tablespoon) fresh rosemary, chopped
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 600 g (1 1/3 lbs) pork loin
  • 600 ml (1/4 cup) bread crumbs

Sauce

  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 10 ml (2 teaspoons) butter
  • 60 ml (1/4 cup) white wine
  • 250 ml (1 cup) prepared demi-glaze sauce
  • 30 ml (2 tablespoons) Dijon mustard
  • 15 to 30 ml (1 to 2 tablespoons) maple syrup
  • 5 ml (1 teaspoon) rosemary, chopped
  • Salt and freshly ground pepper, to taste
Servings
4 portions
Method
  1. Preheat oven to 230 ° C (450 ° F);
  2. In a bowl, combine 125 ml (1/2 cup) maple syrup with 80ml (1/3 cup) mustard, 15ml (1 tablespoon) rosemary and garlic. Salt and pepper generously;
  3. Brush roast  with this mixture and sprinkle with bread crumbs;
  4. Bake in the oven for 10 minutes to sear the meat. Reduce oven temperature 180 °C (350 °F) and continue cooking for another 25 to 30 minutes. Consider about 20 minutes cooking per pound of meat;
  5. In the meantime, prepare the sauce. Sauté the shallot and garlic in the butter;
  6. Deglaze with white wine and reduce by half;
  7. Add the demi-glace sauce, 30 ml (2 tablespoons) mustard, 30 ml (2 tablespoons) maple syrup and 5 ml (1 teaspoon) rosemary. Simmer for 5 to 6 minutes;
  8. Adjust the seasoning;
  9. Serve the roast sliced and topped with sauce. Serve with seasonal vegetables.