There are few things as special for us as a roast. Roasting large pieces of meat — whether it’s a leg of Ontario lamb at Easter, a beautiful farm fresh turkey at Thanksgiving or a regal crown roast of Ontario pork — becomes a focal point of a meal shared with those you love.
This recipe comes to us from Rebecca Landman of Landman Gardens in Grand Valley. At her farm bakery she makes some killer take away products, but every so often she also hosts magical dinners in the Blackhouse. Picture this: 10-16 people are guided through a five course menu ripe with ingredients grown right there on the farm. The setting is a historic dry stone house that houses a communal table made of reclaimed wood. Flowers from the garden adorn the long table as course after course of Rebecca’s food are served.
This pork roast has been the center point on many an occasion in the Blackhouse and in her home. Rebecca serves it with a robust kale and apple salad and her house-made tomato salsa.
- 3 lb boneless Ontario pork loin
- ½ cup Kozlik's Dijon mustard
- 1 cup Landman Gardens Pork Spice Rub (recipe follows)
- 2 Ontario apples, quartered
- 2 Ontario onions, quartered
- 4 large Ontario garlic cloves
- bunch fresh Ontario thyme
- 2 cups Ontario apple cider (or your favorite Ontario craft beer!)
- 1 tbsp each garlic powder, onion powder, dry mustard powder, salt, pepper, chili powder
- 1 tsp ancho chili pepper powder
- 1 cup brown sugar
- Coat pork loin on all sides with Dijon mustard.
- Combine spice rub ingredients and mix well. Spread rub evenly over pork loin.
- Place pork in pan on top of apples, onions, apple cider and seasonings.
- Cover and roast in a 425°F oven for 15 minutes. Reduce heat to 300°F and continue roasting for an hour or until internal temperature reaches 150°F.
- Remove from roasting pan and let stand for 15 minutes.
- Slice and serve with apple and kale salad and Landman Gardens Hearty Salsa or your own chutney.
Pork loin is a great, lean protein that cooks quickly and easily. When rubbed with mustard and spices, it stays juicy while the outside gets nice and crisp. Perfection! Ask for it at your local butcher shop.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!