Nova Scotia Dijon Pork Loin

Mateus Bistro - Apple Recipe

AN APPLE A DAY: 

Fall flavours abound in this pork loin recipe from chef Matthew Krizan of Mateus Bistro.  Local cabbage, pork and of course our local apples, make this mouth-watering entree something that you have to whip up tonight!

Part 1: Cabbage

Ingredients

1 red cabbage
1 white onion
2 cloves garlic
1/4 tsp caraway seeds
1 apple (we recommend: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or Scotian Gold Co-operative)
2 cups heavy cream
1 cup red wine (we recommend Nova Scotia wine)
 2 cups chicken stock

Directions

Prep time 10 min. Cook time 2 hrs or slow cooker.

  1. Slice red cabbage, apples and onions into 1/4 inch strips. Chop garlic and saute with the onions and apples until soft. Add cabbage and caraway and deglaze with red wine.
  2. Bring to a boil, then add chicken stock. Add salt and pepper to taste.
  3. Cover and braise in the oven at 300 degrees for 2 hrs, or on low in a slow cooker for 3-4 hours.

Part 2: Glazed Apples

Ingredients

2 apples (we recommend: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or Scotian Gold Co-operative)
1 tsp vegetable oil
1 tbsp butter
salt and pepper

Directions

Prep time 5 min. Cook time 5 min.

  1. Peel apples and slice.
  2. Heat pan and add oil and butter once hot.
  3. Sear apples on both sides until golden brown, on medium to high heat.

Part 3: Pork Loin

Ingredients

1/2 cup Dijon mustard
8 oz gruyere cheese
2 lbs boneless pork loin (we suggest Meadowbrook Meat Market or The Pork Shop)
salt and pepper

Directions

Prep time 15 min. Cook time 7-10 min.

  1. Grate cheese.
  2. Cut loin into 1/4 inch thick chops. Salt and pepper both sides. Smear Dijon on one side only, like toast.
  3. Heat a fry pan to medium high heat and add vegetable oil once hot. Sear the pork chop Dijon side down for at least 1 minute. Flip and add a good sized sprinkle of cheese onto the Dijon.
  4. Place into the 400 degree oven for 6 minutes.

*Serve all together with your favourite style mashed potatoes.

Recipe provided by: Matthew Krizan, Mateus Bistro

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