Cold Pork Roast with Ginger

Preparation

• Pork Roast

  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • In an ovenproof skillet over high heat, brown the pork roast on all sides in 1 tbsp (15 ml) of the oil. Season with salt and pepper.
  • Transfer to the oven and roast for 45 minutes or until a thermometer inserted in the centre of the roast reads 135°F (57°C). Set the roast aside on a plate, tent with foil and let rest for 10 minutes. The internal temperature of the roast should reach 145°F (63°C).
  • Meanwhile, in a small pot over medium-high heat, brown the shallots in the remaining oil. Add the ginger and cook for 1 minute while stirring. Remove from the heat. Add the lemon juice, maple syrup and salt. Set aside 2 tbsp (30 ml) of the marinade to flavour the mayonnaise, if desired.
  • In a sealable bag, coat the roast in the marinade. Seal the bag and refrigerate for 24 to 48 hours.

• Mayonnaise (optional)

  • In a bowl, whisk together the mayonnaise and mustard, adding the reserved pork roast marinade, if desired.
  • On a plate, combine the chives and parsley. Drain the roast from the marinade and coat in the herbs. On a work surface, thinly slice the roast. Serve with the mayonnaise and the Cranberry, Apricot and Pear Chutney, if desired.