Roast Pork with Apple, Onion, and Parsnip Compote
A perfect supper idea for a cold winter evening, this roast pork recipe is filled with tasty flavours and fresh, local ingredients that will be sure to be a household favourite!
Ingredients
| 2 1/2 lbs | pork roast |
| 2 tbsp | Dijon mustard |
| to taste | fresh ground black pepper |
| to taste | sea salt |
| 2 tsp | butter |
| 2 tbsp | olive oil |
| 2 | large white onions, julienned |
| 2 | Cortland apples, cored and chunked |
| 2 | parsnips, cut on bias |
| 2 | sprigs of fresh thyme |
| 1 | sprig of fresh rosemary |
| 2 | bay leaves |
| 1/2 cup | red wine |
| 1 cup | chicken broth |
Directions
Serves: 2-4
- Preheat oven to 350F.
- To sear your pork roast, cover in Dijon mustard. Heat pan to melt half of butter and olive oil. Start to sear roast on all sides until it begins to caramelize.
- Place onions, apples, and parsnips in a 9×9 roasting pan and top with other half of butter and olive oil. Add pork roast on top and top it with thyme, rosemary, and bay leaf.
- Pour in half cup of red wine and cup of chicken broth.
- Bake for 1.5 hours, then remove from pan and let rest.
- Remove bay leaf, rosemary, and thyme. Stir all remaining ingredients, loosening any bits that may be stuck to the bottom, and mash the mixture.
- Place roasting pan over medium heat, stirring constantly until mixture reduces and thickens.
- Slice roast and serve with the compote spooned on top.
Local Source Guide
Pork Roast: Masstown Butcher, The Pork Shop
Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or one of the many Farmers’ Markets of Nova Scotia in your community.
Wine: Jost Vineyards, Blomidon Estate Winery, Benjamin Bridge, Avondale Sky Winery, Grand Pre Wines, Gaspereau Vineyards, Luckett Vineyards, Lightfoot & Wolfville Vineyards, L’Acadie Vineyards, Planters Ridge Winery, Lunenburg County Winery.
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Recipe provided by: The Kilted Chef, Alain Bosse
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