Maple-Mustard-Glazed Pork Roast
Every weeknight cook's dream—a dinner complete from the oven! Leftover roast, thinly sliced, makes great sandwiches for tomorrow’s lunches.
1 (2 to 3 pound) boneless pork loin roast
2/3 cup maple-flavored syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise*
4 to 6 medium red potatoes, scrubbed and halved
- Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes.
- Roast in a 350°F (175°C) oven until internal temperature of pork, measured with a meat thermometer, reaches 155°F to 160°F (approximately 65°C to 70°C) and vegetables are tender, about 45 minutes to 1 1/4 hours.
- Remove from oven; slice roast to serve with vegetables.
Makes 6 to 8 servings.
*Other favorite vegetables can be substituted such as Brussel sprouts, winter squash wedges, sweet potatoes.
Recipe and photograph provided courtesy of National Pork Board.