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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a dish large enough to hold the roast or in a large resealable bag, mix together 1/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper. | 2. Add the pork and turn to coat. | 3. Cover and refrigerate, turning once, for 1 hour. | 4. Cut the shallots into 1/2" thick pieces and place in the roasting pan. | 5. Top with the pork and drizzle with the remaining marinade. | 6. Roast in a 325 degree F oven, basting two or three times with the pan juices, until the juices run clear when the pork is pierced and just a hint of pink remains inside, or the meat thermometer registers 160 degrees F, about 2 hours. | 7. Reserving the pan juices, transfer the pork and shallots to a serving platter. | 8. Tent with foil and let stand for 10 minutes before slicing the pork thinly. | 9. Place the pan over medium heat and bring the juices to a boil. | 10. Add the remaining wine. | 11. Cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes. | 12. Mix the carving juices into the pan juices and spoon some over the pork slices. | 13. Serve the remainder on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
riesling wine	1	cup		-	-	-	-
maple syrup	1/4	cup		204.75	52.794	0.0315	0.0472
dijon mustard	3	tablespoons		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
grainy mustard	2	tablespoons		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
pork loin roast	3	lbs	boneless	2257.6051	0.0	290.2247	113.2883
shallot	8	ounces		163.2931	38.1017	5.6699	0.2268

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.