"Vermont" Roast Pork Loin - 2 Ways

By • October 10, 2011 4 Comments

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Author Notes: This roast loin is a frequent main course in our house during the autumn, but nice enough for company. It evolved as I combined two Vermont commodities - maple syrup and apple cider - to create the flavor base. That's the simple version. The "fancier" version allows the cook to use brandied or boozed fruit and its syrup to make a nice topping that caramelizes on the pork, and adds a touch of festivity. The preparation is very simple, and if you like a pork roast with a sweet profile, this is perfect.Bevi


Makes 4 portions

For a Simple Pork Poast

  • 3 to 3.5 pounds pork loin
  • 1 teaspoon good salt and ground pepper, each
  • 1 cup white wine
  • 1 cup apple cider
  • about 1 cups country mustard, or your own homemade version
  • about 1/3 cups Grade B maple syrup

For a Brandied Fruit Pork Roast

  • All of the ingredients above, EXCEPT the maple syrup, plus:
  • 1 or 2 large brandied peaches, and their syrup, about 1 cup (you can also substitute about 4 brandied apricots
  1. Note: For a stuffed roast, butterfly the pork loin, sprinkle liberally with salt and pepper, spread about 2 TBS. of country mustard on the butterflied loin, and lay the flattened brandied fruit on the butterflied pork. Roll up and tie.
  2. Preheat oven to 350 degrees. Place the pork loin in a small roasting pan. Salt and pepper liberally, and then pour the wine and apple cider into the pan. Mix the remaining country mustard with the brandied fruit nectar, or a combination of nectar and maple syrup. Then, use a spatula to spread the slightly thinned mustard all over the top and sides of the loin. ( As a safety precaution, do not repeatedly stick the spatula into the mustard jar after it has made contact with the loin. Instead, pour the mustard into a small mixing bowl.) Then, place the prepared loin in the middle of your oven.
  3. After about 20 minutes, when you see that the mustard has crusted, spoon the pan liquid over the pork loin. Repeat this step occasionally. If you need to add more liquid to the pan, do so. The goal is to have a reduced sauce to serve with the pork loin.
  4. It should take between 80 and 90 minutes for the roast to reach an internal temperature of 160 degrees. Use a meat thermometer to check for doneness, according to your preference. Take the roast out of the oven, cover with foil, and let rest for about 10-15 minutes. Slice the meat and pour a little sauce over each serving.
  5. NB: If you do not want to butterfly the pork roast, simply spread the brandied fruit over the top of the loin with about 30 minutes left for roasting. Baste with pan juices, mixed with a little of the brandied nectar.

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