Pure Maple Syrup from Canada
Pork Stew with Maple and Cider

Pork Stew with Maple and Cider


  • Two Bonneau Farm Organic Pork Fillets 400 ml
  • (1 ½ cups) Cap-Saint-Ignace strong cider two medium onions, chopped
  • Two cloves of garlic 15 ml (1 tbsp)
  • sunflower oil 15 ml (1 tbsp)
  • butter 100 ml
  • (6 tbsp) maple syrup
  • One large parsnip
  • Two carrots
  • One sweet potato 400 ml
  • (1 ½ cups) chicken stock
  • 100 ml (6 tbsp) 35% or 15% cream (according to preference)
  • 30 ml (2 tbsp) traditional mustard
  • Salt to taste
  • One bouquet garni (a sprig of thyme, a bay leaf, leek stalks, parsley to taste and 3 ml (½ tsp) coarsely ground white peppercorns)

Marinate the fillets in the cider for 12 hours along with the onions. Place all the ingredients for the bouquet garni in a coffee filter, tie up, and add to the marinade. Strain the fillets. Put the marinade, onions and garlic to one side. In a 3 litre pot or larger, heat the oil and butter. Sear the fillets on all sides and season with salt. Pour over the maple syrup and caramelize well. Deglaze the pot with the leftover marinade, onions and garlic. Bring it to boil. Cover the pot and gently simmer for about fifteen minutes with the bouquet garni. Chop the vegetables into medium-size cubes and add to the pot. Cook for about 40 minutes or until done. Add the butter and reduce the sauce by a third. Thicken if necessary. Add the mustard at the last minute.