This recipe is hands down delicious! The mix of sweetness from the apples and maple, mixed with the tartness of the dijon mustard, give it the perfect balance and is sure to become one of your favorites. Keep in mind the sauce can actually be used for any pork recipe, but is best with Pork Tenderloin and Pork Loin.
Ingredients (for 6):
2lb pork loin
1 cup dijon mustard
1/2 cup + 1/2 cup maple syrup
1/4 cup fresh rosemary (can use dried if necessary)
1/4 olive oil
salt
1/4 cup butter
3 peeled granny smith
1/2 tsp dried thyme
Preheat oven to 300F. Mix mustard, 1/2 cup maple syrup, olive oil, rosemary, and a pinch of salt. Spread half of the sauce all over the pork loin. Place pork loin on a roasting pan, and cook until done.
Meanwhile, peel, core and dice apples. Heat in a saucepan with butter. Sprinkle with thyme, and sauté until golden. Add other half cup of maple syrup, and continue to cook on low heat until the apples are soft and have sucked up all the maple syrup.
Once the pork loin is ready, remove from oven and let sit 5-10 min. Poor the juice from the pork loin into the remaining mustard sauce, and mix well. Slice pork into 2 cm slices. Place slices on plate, and serve with mustard sauce and apples on top.
Wine pairing
This is a mild flavor meat recipe, and should not be combined with an overpowering red. Here are a few options:
- a fruity Merlot
- a robust Pinot Noir (Louis Jadot would be perfect, or one from Oregon State).
- an Australian Shiraz
This dish can also be combined with a strong flavored white wine.
- a herby, New Zealand Sauvignon Blanc
- a slightly oakey Californian Chardonnay
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