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  • Roast Pork with Maple-Mustard Glaze & Sauce

    1 vote
    Roast Pork with Maple-Mustard Glaze & Sauce
    Prep: 30 min Cook: 90 min Servings: 8
    by Robyn Savoie
    269 recipes
    >
    Did you know? New York produces more maple syrup than Vermont. And pig farms are a major industry. Maple syrup combined with mustard and sage lets the flavors of a good pork loin sing. I suggest serving this roast with sautéed apples, another major New York State crop, and crisp-tender green beans.

    Ingredients

    • Pork Loin:
    • 3 Lbs. Boneless Pork Loin Roast
    • 2 Tbsp. Unsalted Butter, Softened
    • 2 Tbsp. Coarse Grain Dijon Mustard
    • 2 Tbsp. Pure Maple Syrup
    • 1 Tbsp. Balsamic Vinegar or Cider Vinegar
    • 2 Tbsp. Fresh Sage, Chopped
    • 1 Tbsp. Fresh Italian Parsley, Chopped
    • 1/2 Tsp. Ground Black Pepper
    • 1/4 Tsp. Salt
    • Maple-Mustard Sauce:
    • 3/4 Cup Course Grain Dijon Mustard
    • 1/2 Cup Pure Maple Syrup
    • 2 Tbsp. Balsamic Vinegar or Cider Vinegar
    • Sautéed Apple Slices:
    • 6 Small Granny Smith, Honey Crisp or Gala Apples
    • 3 Tbsp. Unsalted Butter
    • 3 Tbsp. Pure Maple Syrup

    Directions

    1. Heat oven to 375°F. Remove all visible fat from pork. Place butter in small bowl beat in 2 tablespoons mustard, 2 tablespoons maple syrup, 1 tablespoon vinegar, sage, parsley, pepper and salt.
    2. For Pork: Place roast on rack in aluminum foil-lined shallow baking pan; evenly spread with about half of the mustard mixture. Drizzle foil with water to prevent dripping's from burning.
    3. Bake about 1 hour or until instant-read thermometer inserted into middle of roast reaches 150°F. Brush with remaining mustard mixture about every 15 minutes. Add a bit more water to pan if necessary. Pork should be pale pink when cut in thickest portion. Remove pork to cutting board. Cover with foil; let rest for 10 - 15 minutes.
    4. For Sauce: In microwave-safe bowl, combine the ingredients for sauce. Taste and adjust amount of ingredients to your liking. Just before serving, microwave sauce on Medium just until heated, 1 - 2 minutes.
    5. Any leftover sauce can be tightly covered and refrigerated up to 1 week. Makes a great topping for ham steak, sandwiches, hot dogs or vegetables.
    6. Yield: 1 Cup Sauce.
    7. For Sautéed Apple Slices: Peel and core apples. Cut each apple into 6 - 8 wedges. When pork is almost done, add 3 tablespoons butter to a large skillet and sauté apples over medium heat until they're almost tender but not mushy.
    8. Drizzle with 3 tablespoons of maple syrup and continue cooking about 3 minutes or until apples are glazed and just barely cooked through.

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