Nova Scotia Dijon Pork Loin
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
|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|
Prep time 10 min. Cook time 2 hrs or slow cooker.
- 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.
- Bring to a boil, then add chicken stock. Add salt and pepper to taste.
- 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
|2||apples (we recommend: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or Scotian Gold Co-operative)|
|1 tsp||vegetable oil|
|salt and pepper|
Prep time 5 min. Cook time 5 min.
- Peel apples and slice.
- Heat pan and add oil and butter once hot.
- Sear apples on both sides until golden brown, on medium to high heat.
Part 3: Pork Loin
|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|
Prep time 15 min. Cook time 7-10 min.
- Grate cheese.
- Cut loin into 1/4 inch thick chops. Salt and pepper both sides. Smear Dijon on one side only, like toast.
- 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.
- 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