Roast Pork with Apple, Onion, and Parsnip Compote

The kilted chef holds a roasted pork with apple and parsnips. He is wearing beige oven mats and yellow glasses.

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.