New Year Pork Main Dishes—Maple-Mustard Pork Loin and Cider-Braised Pork Shoulder

Maple-Mustard Pork Loin with Roasted Potatoes

Maple and mustard wrap pork loin with a sweet, tangy and earthy flavor and imparts a rich color.  And by being laid on a bed of rosemary and in between bacon slices, this pork loin dish is delicious in a full-bodied way.

Prep time: 25 minutes

Cook time: 1 hour and 10 minutes

Yield: 6 servings

Ingredients:

• ¼ cup extra-virgin olive oil
• ¼ cup Dijon mustard
• 2 tablespoons pure maple syrup
• 2 teaspoons chopped fresh rosemary (plus 12 sprigs)
• 4 cloves garlic, mashed and peeled
• 1 (4-pound) boneless pork loin (each about 12 inches long)
• 1 (8-ounce) package lean sliced bacon
• 6 small baking potatoes, quartered
• salt and pepper
 

Directions:

• In a Ziploc bag, mix together 2 tablespoons olive oil, mustard, maple syrup, chopped rosemary and garlic.  Shake the bag well and put in the chicken, turning the bag to coat.  Marinate in the refrigerator overnight or for at least 1 hour.
• Preheat the oven to 375 degrees F. 
• In the center of a roasting pan, place the 6 sprigs of rosemary.  Arrange 6 (14-inch) lengths of kitchen string, 2 inches apart, across the pan.  Place the marinated pork on top of the strings.  Lay the bacon slices on an angle, on top of the pork loin.  Tie each string around the meat and bacon and trim loose ends.
• Scatter the potatoes around the pork and drizzle with the remaining olive oil.  Toss to mix.  Season with a sprinkling of salt and pepper.
• Roast for about an hour or until the interior of the meat reaches a temperature of not less than 150 degrees F.
• Let rest for 10 minutes before slicing.
 

Cider-braised Pork Shoulder

Apples and raisins sweeten and moisten this slow-cooked pork shoulder roast, naturally exuding juices which serve as very flavorful gravy.

Prep time: 30 minutes

Cook time: 5 hours of slow-cooking

Yield: 6 servings

Ingredients:

• 1 (5-pound) pork shoulder roast, boneless and trimmed
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 onion, sliced
• 3 ribs celery, cut into 2-inch pieces
• 1 cup apple cider
• 6 ounces dried apples
• ½ cup golden raisins
• 1 tablespoon ground sage
 

Directions:

• Season the pork shoulder with salt and pepper. 
• Heat the olive oil in a large and heavy skillet over medium heat.  Add in the pork roast and cook for about 15 minutes, turning several times. 
• Grease the interiors of a slow cooker.  Put in the onion and celery and arrange the pork on top.  Pour in the apple cider and scatter the apples and raisins on top.  Sprinkle with sage, cover and cook on low for about 5 hours.
• Remove skillet from heat, slice pork on a cutting board and serve on a platter with the gravy in a bowl.