RECIPE

Pork Roast With Apple Cider, Maple Syrup & Brussels Sprouts

Name: Pork Roast With Apple Cider, Maple Syrup & Brussels Sprouts
Cook time: 1 h 30 min
Yield: 10-12

Recipe Created For

Oval Dutch Oven

Main Course

Pork

Cook Time

Under 2 hours

Serving Size

10-12

Cook Mode

INGREDIENTS

1 pork loin roast (approx. 2.5 kg), tightly tied
Salt and pepper to taste
A drizzle of olive oil
4 sprigs rosemary, leaves roughly stripped
4 sprigs thyme, leaves roughly stripped
⅓ cup unsalted butter, at room temperature
¼ cup maple syrup
1 cup dry apple cider
2 red onions, quartered
6 cups Brussels sprouts, cut in half

INGREDIENTS

1 pork loin roast (approx. 2.5 kg), tightly tied
Salt and pepper to taste
A drizzle of olive oil
4 sprigs rosemary, leaves roughly stripped
4 sprigs thyme, leaves roughly stripped
⅓ cup unsalted butter, at room temperature
¼ cup maple syrup
1 cup dry apple cider
2 red onions, quartered
6 cups Brussels sprouts, cut in half

INSTRUCTIONS

Preheat the oven to 175°C / 350°F and place the rack in the centre.

Season the pork roast generously with salt and pepper.

Heat a drizzle of oil in a 30-cm Iron Handle Skillet over medium heat, then sear the meat on all sides until nicely coloured. Set aside in a 4.7-L Oval Dutch Oven.

Press the rosemary and thyme over the pork roast, spread the butter over the entire surface and brush with maple syrup.

Baste with apple cider and bake uncovered for 45 minutes, or until a thermometer inserted into the centre of the roast indicates an internal temperature of 48°C (120°F).

Remove from the oven, surround the pork roast with onion wedges and Brussels sprouts, then return to the oven and continue cooking for 20 to 30 minutes, or until the pork is golden brown and the vegetables are tender. A thermometer inserted into the centre of the roast should read 57°C (135°F). Let stand, covered, for 15 minutes, or until the roast temperature rises to 63°C (145°F).

On a work surface, slice the roast and serve with the vegetables and cooking juices.