Nova Scotia Dijon Pork Loin

Recipe provided by: Chef Matt Krizan, Mateus Bistro



1 red cabbage
1 white onion
2 cloves garlic
1/4 tsp caraway seeds
1 apple
1 cup red wine (we suggest Nova Scotia wine)
2 cups chicken stock
  salt and pepper

Glazed Apples

2 apples
1 tsp vegetable oil
1 tbsp butter
  salt and pepper

Pork Loin

1/2 cup dijon mustard
8 oz gruyere cheese
2 lbs boneless pork loin
  salt and pepper

Mased potatoes however you like them


Cabbage: Prep time 10 min, Cook time 2 hrs or slow cooker.
Slice red cabbage, apples and onions into 1/4 inch strips. Chop garlic and saute with the onions and apples until soft. Add cabbage and caraway and deglaze with red wine. Bring to a boil, then add chicken stock. Salt and pepper to taste. Cover and braise in the oven at 300 degrees for 2 hrs, or on low in a slow cooker for 3-4 hours.
Buttered Apples: Prep time 5 min. Cook time 5 min.
Peel apples and slice. Heat pan and add oil and butter once hot. Sear apples on both sides until golden brown on medium to high heat.
Dijon Pork Loin: Prep time 15 min. Cook time 7-10min
Grate cheese. Cut loin into 1/4 inch thick chops. Salt and pepper both sides. Smear dijon on one side only, like toast! Heat a fry pan to medium high heat and add vegetable oil once hot. Sear the pork chop dion side down for at least 1 minute. Flip and add a good sized sprinkle of cheese onto the dijon. Place into the 400 degree oven for 6 minutes.

Serve with your favourite mashed potatoes.

Photo credit: Chef Matt Krizan, Mateus Bistro