Taste Tested: Nique’s Smoked Ontario Pork Loin with Apple Butter

Happy Local Food Week Everyone! To celebrate, we’re sharing recipes from last week’s Feast On Picnic In The Square. First up: a beautiful mish mash of pork, cherries and apples by our friends at Nique in Hamilton.

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Ontario Pork Loin with Apple Butter & Cherry-Mustard Sauce
Serves 4
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Ingredients
  1. 2LB PORK LOIN, WHOLE
  2. 1 LARGE BUNCH ONTARIO MUSTARD GREENS
  3. 1/2 CUP ONTARIO APPLE BUTTER
  4. 1 LBS ONTARIO SWEET CHERRIES, FRESH OR FROZEN
  5. 1 CUP SUGAR
  6. 2 TBSP SALT
  7. 2 TSP BLACK PEPPER
  8. 2 CUPS GRAINY MUSTARD
  9. 1/2 CUP HAZELNUTS
Instructions
  1. DO AHEAD: Brine Pork Loin. Bring with 10L of water, 2 cups sugar and 2
  2. cups salt to boil. Let cool completely. Submerge pork line in brine mixture. Let
  3. sit, refrigerated, over night.
  4. Heat oven to 450F. Remove pork loin from brine. Pat dry. Season with salt and
  5. pepper. Place in roasting pan and roast for roughly 45 minutes or until internal
  6. temperature reaches 150 degrees.
  7. Meanwhile, pit cherries if using fresh, reserving any juice. In a medium
  8. sauce pan, cook cherries with sugar until just soft and all sugar has dissolved.
  9. Remove from heat and transfer to blender. Blitz until you get a jam-like
  10. consistency. Remove from blender into medium bowl. Fold in grainy mustard.
  11. Season with salt and pepper to taste. Set aside.
  12. To serve, swish room temperature apple butter onto each plate. Slice pork loin
  13. into four pieces. Place slice onto each buttered plate. Top with Cherry Mustard
  14. sauce. Finish with crumbled roasted hazelnuts & mustard greens.
Adapted from Nique, Hamilton
Adapted from Nique, Hamilton
Culinary Tourism Alliance https://ontarioculinary.com/

Pork farmers and processors are a vital part of our agriculture industry. It’s easy to support them to! To ensure you�re eating delicious and nutritious Ontario Pork, look for this logo.

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