Prep 10 mins
Cook 1 hr 40 mins
This beautiful roast is the creation of Canadian chef Anna Olson. I made it for Sunday dinner for my husband and myself but it is definitely dinner party fare!
- 2 onions, peeled
- 1⁄2 cup grainy mustard
- 3 tablespoons orange marmalade
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 3 lbs boneless pork loin roast
- 2 bartlett pears, sliced
- 1 orange, quartered
- 3 sprigs fresh thyme
- 1 sprig fresh sage
- 1⁄2 cup dry white wine
- 1 cup chicken stock
- 1 teaspoon fresh sage, finely chopped
- 3 tablespoons unsalted butter, chilled
- ground black pepper
- Preheat the oven to 375 degrees F.
- In a food processor, puree 1/2 of one of the onions, grainy mustard, marmalade, butter, salt and pepper.
- Place the pork roast (it can be tied or untied) in a roasting pan and slather with the mustard glaze.
- Slice the remaining onions and arrange, along with the pears, orange and fresh herbs, around the pork loin.
- Roast uncovered for 15 minutes, then reduce the oven temperature to 350 degrees F, roasting for about 75 minutes, until an internal temperature of 175 degrees F is reached.
- Remove the roast from the pan and let rest on a cutting board or platter for 15 minutes before slicing.
- For the sauce, remove the orange segments, thyme and sage sprigs, and discard.
- Place the pan over medium heat and add the white wine, stirring to pull up any caramelized bits for the bottom of the pan.
- Add the chicken stock and sage and simmer until reduced by half.
- Reduce the heat to low and stir in the cold butter just until melted.
- Season to taste and serve beside slices of the roast pork.
This was a very delicious dish. I made it for my immediate family and they loved it. It would be a great entertaining dish especially around the holiday season. Thanks so much for the post -- I will definitely be making this dish again.