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A CULINARY CHRISTMAS: Chef Kyle Panton's pork roast with apple mustard glaze

Chef Kyle Panton of Sims Corner Steakhouse and Oyster Bar in Charlottetown.  ©THE GUARDIAN
Chef Kyle Panton of Sims Corner Steakhouse and Oyster Bar in Charlottetown. ©THE GUARDIAN - Submitted

Chef Kyle Panton - Sims Corner Steakhouse and Oyster Bar, Charlottetown

Pork Roast with Apple Mustard Glaze

Yield: 6 servings

Prep time: 20 minutes

Total time: 2.5 hours


1 (4 ½ to 5 ½ lbs.) bone-in pork loin end roast

1 ½ cups apple juice

2 Tbsp. brown sugar

1 Tbsp. soy sauce

1 Tbsp. Worcestershire sauce

3 Tbsp. spicy brown mustard

Salt and pepper to taste


-Preheat the oven to 350F.

-Place the pork into a roasting pan fitted with a rack or onto a baking sheet and season with salt and pepper. (Always roast pork with the fat side up to maximize flavours)

-Place pork in the oven and roast for 1 hour.

-In the meantime, make the glaze.

-In a saucepan, over medium-high heat, bring the apple juice to a boil and reduce it by half, approx. 10 minutes.

-Then whisk in the remaining ingredients and simmer until thickened, another 5 to 7 minutes.

-After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes.

-Cook roast until it reaches an internal temperature of 150F, about 2 hours total cook time.

-Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.


The Guardian reached out to several local chefs for the "A Culinary Chrsitmas" series, which features the chefs' favourite Christmas recipes.

See the other recipes: 

Chef Ilona Daniel's Kifli Cookies

Chef Cobey Adams' apple crumble

Chef Stephen Wilson's cinnamon roll bread pudding

Megan Beairsto's oyster dressing, eggnog bread pudding and stout toffee

Chef Chef BobbiJo Maclean's easiest gingerbread cake ever

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