Maple, Mustard & Riesling Roast Pork

Maple, Mustard & Riesling Roast Pork
Serving: 8 servings
Prep Time: 1.5 hours
Cooking Time: 2 hours


In dish large enough to hold roast or in large resealable bag, mix together 3/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper. Add pork; turn to coat. Cover and refrigerate, turning once, for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)

Cut shallots into 1/2-inch (1 cm) thick pieces; place in roasting pan. Top with pork; drizzle with remaining marinade. Roast in 325?F (160?C) oven, basting 2 or 3 times with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or meat thermometer registers 160?F (71?C), about 2 hours.

Reserving pan juices, transfer pork and shallots to serving platter; tent with foil and let stand for 10 minutes before slicing pork thinly.

Place pan over medium heat; bring juices to boil. Add remaining wine; cook, stirring and scraping up any brown bits on bottom of pan, for 2 minutes.

Mix carving juices into pan juices; spoon some over pork slices. Serve remainder on the side.


  • 1 cup Riesling
  • 1/4 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 2 tablespoonsgrainy mustard
  • cloves garlic minced
  • 1/4 teaspoon pepper
  • 3 lbs boneless pork loin centre roast
  • 8 oz shallots (about 8 large)

Where to Find Ingredients

Villa Nova Estates,

Pillitteri Estates

Aunties Groves Preserves

Farmers' Choice

Kellsons Maple Mustard

Burkes Family Farm

Thames River Melon,

DeWitt Family Farm,

Chilligo Creek Farm

Carl's Choice Meats

Kipfer Heritage Farms