Vanilla Pork Loin Roast
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 10 min |
| Total: | 1 h 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 white onions, sliced thick
- 1 boneless rib eye pork loin roast, about 2 lb. (1 kg)
- 1 Tbsp. (15 mL) Dijon mustard*
- 1 Tbsp. (15 mL) honey*
- 1 cup (250 mL) white wine
- 1 Tbsp. (15 mL) olive oil*
- 1 shallot, chopped
- 2 tsp. (10 mL) vanilla
- 1/2 cup (125 mL) plain yogurt*
- 3 Tbsp. (45 mL) chopped fresh chives
- Salt and pepper to taste
Preparation
Preheat oven to 400ºF/200ºC.
Cover bottom of roasting pan with onion slices. Lay roast on top of them.
Brush with mixture of mustard and honey.
Roast for 12-15 min.
Add white wine.
Reduce heat to 325ºF/160ºC and cook another 45-55 min. or until a meat thermometer inserted in the centre of the roast reads 160ºF/70ºC. Baste frequently with pan juices during cooking. Set roast aside.
To make sauce, heat oil in a small pan and brown shallot.
Deglaze with cooking juices in roasting pan.
Add vanilla and simmer for 1 min. Stir in yogurt and chives. Season to taste.
Serve pork with sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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