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Perfect Roast Pork With Maple Dijon Gastrique and Red Cabbage and Apples

Tender, juicy pork roast, with a sweet and sou maple dijon gastrique, and cabbage cooked with apples.
Course Main Course
Cuisine Canadian
Keyword Pork, Roast Pork, Roast Series
Prep Time 1 day 25 minutes
Cook Time 2 hours
Total Time 1 day 2 hours 25 minutes
Servings 6 servings
Author Chef's Notes

Ingredients

Pork Marinade

  • 1 pork shoulder roast 3 lbs
  • 1 cup grated apple
  • 1 cup sliced onion
  • 1 tablespoon sliced garlic
  • 4 - 5 whole sprigs of thyme
  • ¼ teaspoon smoked paprika
  • 7 crushed juniper berries
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon grainy mustard
  • 1 tablespoon maple syrup

Red Cabbage and Green Apples

  • 4 cups red cabbage sliced
  • 1 cup sliced onion
  • 1 cup green apple, peeled, cored, and sliced
  • 2 tablespoon sliced garlic
  • 2 tablespoon maple syrup
  • 2 tablespoon olive oil
  • ¼ cup water or chicken stock
  • 1 tablespoon butter
  • 2 tablespoon Cider vinegar
  • salt
  • pepper

Maple Dijon Gastrique

  • ¼ cup maple syrup
  • 2 tablespoon cider vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon butter

Instructions

Pork Marinade

  • In a large mixing bowl combine all of the ingredients except the pork. Mix well.
  • Rub the marinade into the pork, cover with plastic wrap and put in the fridge overnight or for up to two days.
  • Take the pork out of the fridge, remove excess marinade and place the pork on a rack set over a roasting pan.
  • Roast the pork in the oven at 375°f for 1 hour and 45 minutes or until an instant-read thermometer reaches a temperature of 155°f. Remove the pork from the oven and let it rest for 15 minutes before slicing.

Red Cabbage and Green Apple

  • Heat a large skillet over medium-high heat.
  • Add the olive oil, cabbage, onion, apple, and garlic to the skillet. Cook, stirring every once in a while for about 8 minutes or until the cabbage starts to soften. Add the maple syrup and water, cook for another 5 to 6 minutes or until the cabbage is completely soft.
  • Season the cabbage with salt and pepper and add in the cider vinegar. Cook for 3 more minutes, take off the heat and serve.

Maple Dijon Gastrique

  • In a small pot combine the maple syrup and cider vinegar. Bring to a boil over medium-high heat. Cook for three minutes, making sure it doesn't boil over.
  • Take the pot off the heat and whisk in the mustard and butter. Serve warm.