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Maple Mustard and Riesling Pork Roast

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“This recipe was in last month's Canadian Living and it looked so good, I had to try it. And believe me, it is good! I used another type of white wine since I am not a white wine drinker, I didn't want to go out to buy another bottle just for a recipe. It still turned out great. The leftovers make a wonderful sandwich.”
2hrs 40mins

Ingredients Nutrition


  1. In a dish large enough to hold the roast or in a large resealable bag, mix together 1/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper.
  2. Add the pork and turn to coat.
  3. Cover and refrigerate, turning once, for 1 hour.
  4. Cut the shallots into 1/2" thick pieces and place in the roasting pan.
  5. Top with the pork and drizzle with the remaining marinade.
  6. Roast in a 325 degree F oven, basting two or three times with the pan juices, until the juices run clear when the pork is pierced and just a hint of pink remains inside, or the meat thermometer registers 160 degrees F, about 2 hours.
  7. Reserving the pan juices, transfer the pork and shallots to a serving platter.
  8. Tent with foil and let stand for 10 minutes before slicing the pork thinly.
  9. Place the pan over medium heat and bring the juices to a boil.
  10. Add the remaining wine.
  11. Cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes.
  12. Mix the carving juices into the pan juices and spoon some over the pork slices.
  13. Serve the remainder on the side.

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