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Vanilla Pork Loin Roast https://www.metro.ca/userfiles/image/recipes/roti-longe-porc-vanille-3172.jpg PT10M PT1H10M PT1H20M
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.
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2 white onions, sliced thick 2 lb (1 kg) boneless rib eye porkloin roast 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
Vanilla Pork Loin Roast

Vanilla Pork Loin Roast

Rate this recipe
11 Votes
  • Gluten-free
4
servings
0:10
Preparation
1:10
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    white onions, sliced thick
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  • 2 lb
    (1 kg)
    boneless rib eye porkloin roast
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • 1 Tbsp.
    (15 mL)
    honey
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  • 1 cup
    (250 mL)
    white wine
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    shallot, chopped
  • 2 tsp.
    (10 mL)
    vanilla
  • 1/2 cup
    (125 mL)
    plain yogurt
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    SAVE $1.00
    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L LIBERTÉ GREEK YOGOURT 2 X 130 G, 4 X 100 G OR EARTH'S OWN BEVERAGES 1.75 - 1.89 L

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  • 3 Tbsp.
    (45 mL)
    chopped fresh chives

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

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

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