Roberto Caruso
Ingredients
- 1.25 to 1.5 kg boneless, rolled pork loin roast
- 2 tbsp grainy Dijon mustard
- 2 tbsp maple syrup
- 2 tsp chopped fresh thyme
- 1/8 tsp salt
- 6 slices bacon, finely chopped
- 2 onions, thinly sliced
- 3 garlic cloves, minced
- 500 mL can hard cider, preferably Strongbow
- 1/2 tsp Worcestershire sauce
Instructions
- Preheat oven to 325F. Line a rimmed baking sheet with foil. (If pork is wrapped in netting, remove. If it’s tied with string, leave it on.) Place pork on prepared sheet, fat-side up. Stir Dijon with maple syrup, thyme and salt in a small bowl. Season with pepper. Coat roast with Dijon mixture.
- Roast in centre of oven until an instant-read thermometer inserted in thickest part of meat reaches 155F, 1 1/4 to 1 1/2 hours. Let stand 10 min. Reserve pan juices.
- Heat a medium frying pan, preferably not non-stick, over medium-high. Add bacon, onions and garlic. Cook, stirring occasionally, until onions are soft and start to brown, about 10 min. Add cider, scraping up brown bits from pan bottom into the sauce. Boil until reduced to 2 cups, about 10 min. Stir in Worcestershire sauce and reserved pan juices before servi
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