Vanilla Pork Loin Roast

Vanilla Pork Loin Roast
  • 4 servings
  • 0:10 Preparation
  • 1:10 Cooking
  • 1:20 Total Time


Add all
  • 2

    white onions, sliced thick

  • 2 lb
    (1 kg)

    boneless rib eye porkloin roast

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)


  • 1 cup
    (250 mL)

    white wine

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1

    shallot, chopped

  • 2 tsp.
    (10 mL)


  • 1/2 cup
    (125 mL)

    plain yogurt

  • 3 Tbsp.
    (45 mL)

    chopped fresh chives

  • Salt and pepper to taste


Preheat oven to 400°F/200°C.

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 325°F/160°C and cook another 45-55 min. or until a meat thermometer inserted in the centre of the roast reads 160°F/70°C. 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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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