Delicious main course idea for the upcoming holiday dinner. This Pork Roast is infused with apples, glazed in maple Dijon mixture and baked on the bed of apples.
I know, I know, It’s Halloween and I am post a Thanksgiving recipe.
Life of a food blogger…we life in the future. We live in the future for you, our dear readers! We have to make sure to bring you as many ideas for the upcoming holidays as possible, but early enough for you to find and plan your holiday meals. So, most food bloggers fill up on Halloween treats in September and stuff on turkey in October. I’ll be popping champagne and washing down New Year’s appetizers next week, I’m sure!
So let’s talk holiday recipes. Five great bloggers and I got together to bring you a collection of recipes perfect for the upcoming holidays. Each week, on a Friday, we will bring you a different recipe according to selected themes. This week, we have some wonderful main courses for you. Be sure to visit all of the bloggers below to get their recipe!
Busy-at-Home : Simple Baked Ham
Will Cook for Smiles: Apple Maple Dijon Pork Roast
The Gunny Sack: Glazed Holiday Ham
Flour on My Face: Easy Slow Roasted Pot Roast
Daily Dish Recipes: Holiday Pork Roast with Red Wine Mushroom Gravy
Adventures in All Things Food: Pecan Encrusted Baked Salmon
Oh and guess what? Each week, we will have a giveaway for you!! Aaaah, NOW you are listening?! Well, you have to see the recipes first. Trust me…recipes are great.
As my main course, I’m sharing one of my favorite things to make for holidays, Pork Roast. Most of the time, I make garlic pork roast but this time I wanted to try something different. Oh…my…goodness! This was the best pork roast, and you know how much I like garlic to even cast that aside.
This perfect pork tenderloin is cooked on the bed of apples and glazed in maple Dijon sauce. I also brought some extra apple flavor and moisture to this pork by adding some apple slices right into the meat. Just make a few holes by stabbing pork and stick thin apple slices right in there. Perfection!
Apple Maple Dijon Pork Roast
- Boneless Pork Loin size would depend on your needs, about 2 to 3 lbs
- 2 apples gala or pink lady would work nicely
- 3 Tbsp Dijon mustard
- 4 Tbsp maple syrup
- 2 Tbsp vegetable oil
- Preheat oven to 375 and grease a roasting pan with oil.
- Core and chop one of the apples and half of the other. Spread it at the bottom of the roasting pan close together.
- Sprinkle pork loin with some salt.
- Stab pork with a knife a few times, evenly all over the length of the pork. Do it deep but not all the way through. (About 1/2 inch wide.)
- Slice remaining half of the apple into thin slices and shove them into the holes in pork.
- Place pork loin on top of apples in the roasting pan.
- Whisk Dijon mustard, maple syrup and some salt together and rub it generously, all over pork.
- Place it in the oven and cook until the internal thermometer reads 155 degrees. (If you don't have an internal thermometer, make a small but deep cut into a thickest part of pork and press. If the liquid is coming out pink, it's not ready yet.)
- Depending of the size of the pork, it could take from 50 minutes up to 1.5 hours to cook.
- Let pork rest for about 15 minutes before cutting.
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