Ingredients
- 1.3 kg pork loin
- 60 ml Québec maple syrup
- 3 apples, cored and quartered
- 250 ml dry cider
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tsp dried sage
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Method
- Heat the oven to 175°C. Rub the pork with oil, sage, salt, and pepper, then sear it in a roasting pan.
- Arrange the apples around the pork and pour in the cider.
- Whisk the maple syrup, mustard, and vinegar; brush half over the pork.
- Roast for 55–65 minutes, brushing with the remaining glaze twice, until the center reaches 63°C.
- Rest the pork 15 minutes and reduce the pan juices before serving.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar in the apple glaze
Conversion used: Use 60 ml maple syrup for 50 g brown sugar and reduce the cider by 30 ml. Roast at 15°C below the traditional 190°C setting to protect the glaze while the pork cooks evenly.
Why Quebec maple syrup: Maple links the pork, apples, cider, and mustard with a coherent autumn flavor. It is a natural Québec variation of the established sweet apple glaze rather than a new flavor direction.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →