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Spiced pork roast, caramelized apple gravy with Maple.

title title

Spiced pork roast, caramelized apple gravy with Maple

Filed under: Dinner, Entertaining, Lunch

preparation time

00:40 40min

Cooking time

00:120 120min


Spiced pork roast:

  • 1.75 kg Olymel pork roast
  • 2 shallots, chopped (50 g)
  • 2 cloves garlic, chopped fine (5 g)
  • 1 tbsp. oregano
  • 2 tsp. allspice or French 4-spice blend
  • 2 tsp. paprika
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. fresh ground pepper
  • 1 tsp. thyme
  • 1 onion, diced
  • 1 carrot, cut into disks
  • 1 stalk celery, diced

Caramelized Apple Gravy with Maple:

  • 1 litre apple juice
  • 1 tbsp. corn starch
  • 4 Cortland apples, peeled and diced
  • 150 ml Quebec maple syrup
  • 50 ml cider vinegar
  • Thyme
  • Fresh ground pepper


  1. Mix all the spices, herbs and the shallots in a Ziplock bag or in a bowl, rub the roast pork well with the mixture and let marinate for minimum 1 hour.
  2. Preheat oven to 375°F (180°C). In a roasting pan, spread out vegetables in the bottom and place the roast pork loin on top. Roast about 1 ¼ to 1 ½ hours until a meat thermometer inserted in the centre of the meat reads 155°F/68°C. Tent with aluminum foil and let stand 15 minutes before carving. Place roasting pan on stovetop over high heat, pour in apple juice and bring to a boil, scraping up all the brown bits off the bottom. Boil 2 minutes then strain reserving liquid for the gravy.
  3. Gravy:In a saucepan, add the syrup and diced apples and cook over high heat for 2 minutes. Add vinegar, thyme, pepper and the strained apple juice. Let simmer 10 minutes stirring occasionally. Dissolve corn starch in a little cold water, add to gravy and boil 2 minutes.
  4. Serve the roast pork with the vegetables of your choice.