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!
|2 1/2 lbs||pork roast|
|2 tbsp||Dijon mustard|
|to taste||fresh ground black pepper|
|to taste||sea salt|
|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|
|1/2 cup||red wine|
|1 cup||chicken broth|
- 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
Wine: Jost Vineyards, Petite Riviere Vineyards, Blomidon Estate Winery, Benjamin Bridge, Avondale Sky Winery, Casa Nova Fine Beverages, Grand Pre Wines, Gaspereau Vineyards, Luckett Vineyards, Lightfoot & Wolfville Vineyards, L’Acadie Vineyards, Planters Ridge Winery, Sainte Famille Wines, Lunenburg County Winery.
Recipe provided by: The Kilted Chef, Alain Bosse