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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.
4
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
Imprimer ma sélection

Ingredients

  • 2
    white onions, sliced thick
  • 2 lb
    (1 kg)
    boneless rib eye porkloin roast
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    700 g - 1.2 kg SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    honey
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    1 kg SELECTED VARIETIES

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    $6.99 ea.

    500 g, SELECTED VARIETIES

  • 1 cup
    (250 mL)
    white wine
  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE $6.00
    BERTOLLI OLIVE OIL

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    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1
    shallot, chopped
  • 2 tsp.
    (10 mL)
    vanilla
  • 1/2 cup
    (125 mL)
    plain yogurt
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    4 X 100 g, 750 g SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    chopped fresh chives

  • Salt and pepper to taste
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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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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