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Roast Pork with Maple and Mustard Glaze

Roast Pork with Maple and Mustard Glaze

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Christine L.

Christine L.

Roast pork is great for Christmas. Try this recipe. You'll love it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  3. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NLEQUES
713

NLEQUES

12/24/2003

Fabulous. I found the flavour of the glaze wonderful but it was very thin. To avoid having to baste it constantly, I reduced the baste in a saucepan over medium heat until it thickened. I ended up with a glaze that went on and stayed on. One additional application of the glaze mid-way through cooking was all that was required. Also, if you've got the time, the pork can be made fabulously moist by setting the oven temperature at only 180 F. It will take about 3.5 hours for the internal temperature of the roast to reach 160 F (at which point its perfectly cooked), but it's worth it.

MCJAYNE
312

MCJAYNE

1/11/2004

This is fabulous, I've made it several times, it usually takes around 2 hours in the oven. The 2nd time I made it, I ran out of real maple syrup, so used 1/2 c real, 1/2 c pancake syrup and it was very sweet, so I added about 1 tablespoon of tabasco sauce. Oh baby, it remained sweet but had a subtle kick, I have since added tabasco every time I've made it, even though I use only real maple syrup, really keeps it from being overpoweringly sweet. The other thing I've done is to add in two loaf pans filled with carrots, onions, potatoes, and yams (cut into 1" chunks). I then made up another batch of the glaze and dumped 1/2 over each pan stirred to coat evenly and covered with foil, I stirred them when before serving. It was a heavenly companion to the roast. I cook it in a round glass pan that barely fits the roast, this keeps the glaze from being just a burnt on goop at the end of cooking, so I have some glaze remaining to drizzle over the slices.

DANEDREAMER
239

DANEDREAMER

12/24/2003

This was very easy to put together -a major plus for me. I opted to go the route of the crock pot as one of the other reviewers mentioned and it was fantastic. I simply placed the roast in the crock pot, poured the mixed ingredients on top, and let it cook on high for about 4 hours. I also used pure maple syrup and it was perfect. I would suggest you make sure you're not using "maple flavored pancake syrup" if you want this to come out right.

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