- 1 kg (2 lbs) pork loin
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) Dijon mustard
- 250 ml (1 cup) of Victor et Berthold, grated
- 45 ml (3 tbsp.) maple sugar
- 125 ml (1/2 cup) whole pearl onions
- 250 ml (1 cup) veal or chicken stock
- 125 ml (1/2 cup) maple syrup
- 60 ml (1/4 cup) 35% cream
- Salt and freshly ground pepper
- Preheat oven to 325°F (160°C).
- Heat butter in a large frying pan on high and sear the pork loin on all sides. Season with salt and pepper to taste, then remove from heat. Set aside.
- Mix the Dijon mustard and half (125 ml or 1/2 cup) of the grated Victor et Berthold. Coat pork loin with this preparation. Sprinkle the pork loin with maple sugar.
- Add the pearl onions, veal or chicken stock and half (60 ml or 1/4 cup) of the maple syrup to the frying pan. Bake for approximately 60 minutes. Remove the pork loin from the oven, transfer it to a plate and let it rest, covered with aluminum foil for 10 to 15 minutes before cutting it.
- Recover the juices and pour into a saucepan. Cook on low for approximately 5 minutes or until the juices have reduced by half. Incorporate the remainder of maple syrup (60 ml or 1/4 cup), 35% cream and the remainder of the Victor et Berthold (125 ml or 1/2 cup). Continue cooking about 5 minutes while stirring until sauce is consistent.
- Cut the pork loin between the bones and serve with Victor et Berthold sauce, turnip cubes and Brussels sprouts.
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