Roast Pork With Maple And Mustard Glaze Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

Steps:

• Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

Steps:

• Heat oven to 350ºF.
• Melt butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add hot water and stuffing mix; stir. Remove from heat. Let stand 5 min.; mix lightly.
• Spoon stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly roll fashion, starting at one short end. Place seam side down, in roasting pan sprayed with cooking spray.
• Bake 1 hour. Mix syrup, mustard and rosemary until blended; spread over meat. Bake 20 min. or until meat is done (145°F). Remove from oven. Let stand 15 min. before slicing to serve.

Steps:

• In a medium bowl, combine maple syrup, Dijon mustard, cider vinegar, and soy sauce.
• Spread mixture over pork roast and place in a shallow baking dish.
• Roast pork in a 350F oven about 1 1/4 hours or until internal temperature reaches 160F, basting with sauce occasionally.
• Remove roast from the oven and let stand for 10 minutes before serving.
• Slice roast and and smother with sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C)
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl.
• Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (57 degrees C), about 1 hour.
• Remove from oven, and let rest about 10 minutes before slicing to serve.

Steps:

• Preheat oven to 350°F.
• In a small bowl combine garlic, maple syrup, mustard, oil, salt and pepper.
• Coat pork loin with the mixture.
• Place pork in a roasting pan and pour any extra syrup on top.
• Bake for 20-25 minutes per pound or until temperature reaches 150F and juices run clear. (Thanks to AmyR for alerting me to the new cooking times for pork.)
• Remove from oven and tent with foil. Allow to rest for 10 minutes during which time the temperature will rise to 160F and the juices will distribute evenly. Carve and enjoy.

Steps:

• Preheat oven to 350°F.
• Pat pork dry and season generously with salt and pepper.
• Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
• Set pork on flour in pan and roast in middle of oven 40 minutes.
• Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F, 20 to 25 minutes more.
• While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.
• In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
• Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
• Return potatoes to kettle and mash with a potato masher, or purée in a food processor.
• Season potatoes with salt and pepper and keep warm.
• Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.
• While pork is standing, skim fat from pan juices.
• In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
• Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
• Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
• Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
• Pour sauce through a fine sieve into a sauceboat.
• Slice pork and serve with sweet potatoes and sauce.
• Serves 6 to 8.

Steps:

• Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
• Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
• Arrange pork slices on plates. Spoon glaze over pork and serve.

Steps:

• Place the roast in a roasting pan.
• Combine the remaining ingredients except the apples, cornstarch and water; mix well and brush over the pork.
• Roast in the oven preheated to 325 degrees for 45 minutes making sure to occasionally baste the pork with the apple juice mixture.
• After roasting 45 minutes, add the apple wedges to the pan and roast another 30-45 minutes.
• When the internal temperature of the roast is about 160 degree, remove from the oven.
• Strain the juices into a measuring cup.
• If there isn't 1 c of liquid, add water to equal 1 cup and pour into a saucepan.
• Combine the cornstarch and 1 T water; add to the saucepan.
• Cook and stir until thicken and bubbly.
• Serve glaze over sliced pork.