mustard-pork-roast-with-an-apple-onion-coulis-and-pickled-root-vegetables

in the midst of our winter blizzard, i thought it only fitting to make a roast, so i opted for a pork loin roast with a savory apple coulis. the flavors from this meal are based off one of my favorite sandwiches that i get at marie catrib’s in grand rapids. i love how the tartness of the apples harmonize with the sweetness of the onion while the whole grain mustard crust provides needed texture and a touch of acidity to this meal- which is even further enhanced by the side of pickled roots that i chose to pair this with.   the recipes are posted below- enjoy!

ingredients:

2 pound pork loin roast

leaves from 4-6 sprigs of fresh thyme

1 shallot

2 tablespoons whole grain mustard

1 teaspoon dijon mustard

salt

pepper

2 tablespoons apple cider vinegar

2 green apples

½ red onion

½  teaspoon nutmeg

½  cup brandy

directions:

pre-heat the oven to 425.  mix the mustards, minced shallot, and apple cider vinegar in a bowl with one teaspoon salt and pepper and then rub over the exterior surface of the pork roast. place the pork on a roasting pan and roast in the oven for 1 hour or until  the pork is fully cooked.

in the meantime make the apple-onion coulis by heating 2 tablespoons butter in a pan, once melted, add the chopped green apples (skins removed) and chopped ½ red onion with ½  teaspoon of nutmeg and thyme leaves from 4-6 sprigs.  sauté until the onions become translucent and the apples become soft and then sauté a little more until everything starts molding together in your pan. then de-glaze the pan with the brandy and cook until almost all of the liquor has evaporated, then puree in a food processor and serve as a bed for your pork roast or atop slices of the pork roast.

pickled beets and turnips

ingredients:

2 slices of bacon fully cooked

½ red onion

1 turnip bulb

1 beet bulb

olive oil

salt

pepper

½ cup red wine vinegar

½ cup white wine vinegar

EVOO

directions:

heat one swirl of EVOO over medium heat in a dutch oven. then, add the sliced red onion, diced bacon, and sliced turnip and beet bulbs and season with salt and pepper to taste, sauté for 10-15 minutes over medium high heat. then add the vinegars and reduce until almost all of the liquid has evaporated. serve warm.