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

1 cup real maple syrup

4 Tbsps Dijon mustard

2-1/2 Tbsps cider vinegar

2-1/2 Tbsps soy sauce or Teriyaki sauce (low sodium)

Salt to taste

Ground black pepper to taste

2-1/2 lbs boneless pork roast

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.

source: adapted from allrecipes.com