Perfect Roast Pork With Maple Dijon Gastrique and Red Cabbage and Apples

Tender, juicy pork roast, with a sweet and sou maple dijon gastrique, and
cabbage cooked with apples.

Servings: 6 servings

Author: Chef's Notes

Prep Time:
1 day, 25 minutes

Cook Time:
2 hours

Total Time:
1 day, 2 hours, 25 minutes

Main Course

Canadian

pork Roast Series Roast Pork

Instructions

1 In a large mixing bowl combine all of the ingredients except the pork. Mix well.
2 Rub the marinade into the pork, cover with plastic wrap and put in the fridge
overnight or for up to two days.
3 Take the pork out of the fridge, remove excess marinade and place the pork on a
rack set over a roasting pan.
4 Roast the pork in the oven at 375°f for 1 hour and 45 minutes or until an
instant-read thermometer reaches a temperature of 155°f. Remove the pork from
the oven and let it rest for 15 minutes before slicing.
5 Heat a large skillet over medium-high heat.
6 Add the olive oil, cabbage, onion, apple, and garlic to the skillet. Cook,
stirring every once in a while for about 8 minutes or until the cabbage starts
to soften. Add the maple syrup and water, cook for another 5 to 6 minutes or
until the cabbage is completely soft.
7 Season the cabbage with salt and pepper and add in the cider vinegar. Cook for 3
more minutes, take off the heat and serve.
8 In a small pot combine the maple syrup and cider vinegar. Bring to a boil over
medium-high heat. Cook for three minutes, making sure it doesn't boil over.
9 Take the pot off the heat and whisk in the mustard and butter. Serve warm.