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Thursday, January 26, 2012

Maple Roasted Pork

I was home all day on Tuesday getting caught up on some housework so I had the opportunity to make a roast, which is normally left for our Sunday meals. I have to say it was quite nice to smell the maple as it was roasting in the house and it didn't take as long as I originally thought it would. I happened to use a pork loin end roast with the bone in and it was just enough for the four of us after carving. The maple syrup mixed with the horseradish, mustard and fresh rosemary was a wonderful combination for this pork roast and would even make a great marinade for pork chops as well if you're low on time. 

Maple Roasted Pork
4# Pork Loin End Roast, bone in (approx. weight), rinsed and trim any visible fat
1/4c. Maple Syrup
1 tsp. Horseradish
1 tsp. Dijon Mustard (I used Grey Poupon)
1 tbsp. Fresh Rosemary, chopped
1 Clove Garlic, minced
Kosher Salt, to taste
Fresh Ground Pepper, to taste
1 c. Low-Sodium Chicken Broth

In a bowl, mix together the maple syrup, horseradish, mustard, rosemary, garlic, salt and pepper until well blended. Add the meat to an oven safe dish and baste the pork with the syrup mixture. Add the chicken broth to the bottom of the pan and bake at 350 degrees for approximately 2 1/2 hours (figure on 25-30 minutes per pound), basting every 30 minutes. After the meat has reached the desired internal temperature, remove from oven and let rest for 15 minutes before slicing. (You may have to add more broth towards the end if you want to make a gravy, we just ate it 'au jus'). Serves 4. 


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Shared on Baking Bad 1/27/12


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