A recipe from the Kilted Chef, kiltedchef.ca
- 4 Sonya apples chopped (you can leave the skin on)
- 3 sweet onions cut in julienne
- 2 cups vegetable broth
- 1 (2 lb) boneless pork loin
- 2 tbsp Dijon mustard
- 3 sprigs fresh thyme, chopped
- 3 sprigs fresh rosemary, chopped
- Pepper & salt
- 1 cup Nova Scotia Port Wine
Preheat oven to 400 degrees F.
Place the apples and onions in the bottom of a roasting pan. Pour in vegetable broth and toss. Place pork roast on top of fruit and vegetables. Cover the top of the roast with Dijon and sprinkle with herbs and salt and pepper. Add ½ cup Port wine to the pan then place in the oven and roast until the internal temperature reaches 168 degrees F, about 34 – 40 minutes. Remove from the oven, place roast on a plate to rest.
Place the pan with all the dripping, onions and apples on the stove, add the other ½ cup Port wine and mash the ingredients. Continue to simmer until the fruit and vegetables have reduced to the consistency of a nice compote.
Slice your pork and serve with the compote, this is a simple one that all will enjoy.