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RECIPE: Roast Pork with Maple Syrup Glaze

Posted by annova914 (My Page) on
Mon, Mar 16, 09 at 22:58

I found this recipe at the 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

Follow-Up Postings:

RE: RECIPE: Roast Pork with Maple Syrup Glaze

Oh, I bet that would be good grilled, too!

RE: RECIPE: Roast Pork with Maple Syrup Glaze

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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