Roast Pork with Maple-Mustard Glaze & Sauce Recipe
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Yield: 1 Cup Sauce.
- 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.
- Drizzle with 3 tablespoons of maple syrup and continue cooking about 3 minutes or until apples are glazed and just barely cooked through.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 133 | 44% |
| Total Fat 14.91g | 19% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 140mg | 6% |
| Potassium 397mg | 11% |
| Total Carbs 23.33g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 20.33g | 14% |
| Protein 17.89g | 29% |
