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| I found this recipe at the allrecipes.com cookbook and made it last night. I used a pork tenderloin (and halved the marinade ingredients); that's why I mentioned covering while roasting. Also, I no longer care for the over-saltiness of (even Low sodium) soy sauce so I used teriyaki sauce, which I prefer. I roasted my small tenderloin for 50 minutes. Just reheated the leftover slices in the saved glaze tonight and it was even better than the original! -- Ann
Roast Pork with Maple Syrup Glaze
Preheat oven to 350 degrees. Stir together the maple syrup, mustard, vinegar, soy (or teriyaki) sauce, salt and pepper in a measuring cup. Place pork roast (or tenderloin) in a shallow roasting pan. Spread some of the glaze evenly over pork roast, saving remainder for basting (and/or for leftover reheating). (Cover roast with foil and) roast until internal temperature measured with a meat thermometer reaches 160 degrees, about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
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Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Tue, Mar 17, 09 at 17:02
| Oh, I bet that would be good grilled, too! |
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| Yup. I forgot to mention that I covered my roasting pan with aluminum foil and was very glad I did. That glaze was a-bubbling away and began to burn a bit over on the side away from the tenderloin. |
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