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Mustard Maple Pork Roast with Caramelized Apples

Mustard Maple Pork Roast with Caramelized Apples

Time Involved
< 85 min
# of Ingredients
Skill Level
2 tbsp (30mL) 
Butter, divided
1 tbsp (15mL) 
Olive oil
Maple Leaf Prime Pork Boneless Rib End Roast
Freshly ground pepper
1 tbsp (15mL) 
Fresh thyme leaves (or ¼ tsp (1 ml) dried thyme)
½ cup (125mL) 
Light 5% cream
1 tsp (5mL) 
Grainy mustard
2 tbsp (30mL) 
Pure maple syrup
Apple (Royal Gala or Granny Smith) cored, halved and cut in slices

PREHEAT oven to 375˚F (190˚C).

MELT 1 tbsp (15 mL) of butter and olive oil in small pan over medium heat. Brush roast with butter mixture.

SEASON roast with freshly ground pepper and thyme.

PLACE in a shallow roasting pan in preheated oven for 1 hr 15 mins or until provided thermometer “pops up” and the internal temperature of the meat reaches 160˚F (70˚C).

REMOVE roast from oven. Remove thermometer and netting and allow roast to stand for 5 minutes.

BRING cream, mustard and maple syrup to a boil in a small pan. Lower heat and simmer for 2 minutes until reduced by 1/3.

MELT remaining 1 tbsp (15 mL) butter over high heat in a fry pan and quickly sauté apples 1 minute on each side until lightly golden brown.

SLICE pork and serve with sauce and apples.

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