Roast Pork With Maple Glaze Recipes

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:

• 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:

• Preheat oven to 375˚F (190˚C).
• Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
• Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
• Place pork in center of baking sheet. Sprinkle with sea salt and pepper. Rub to combine and add the rosemary sprigs on top of the pork.
• Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
• Let pork rest 5-10 minutes.
• While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
• Cook on medium heat until sauce thickens and reduces by ⅓, about 3-4 minutes.
• Immediately spoon reduced sauce on the pork.
• Enjoy!

Steps:

• Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
• Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

Steps:

• Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
• Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
• Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
• Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
• Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
• Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
• Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
• Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.

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:

• Combine 1 tablespoons oil, garlic, thyme and a pinch each salt and pepper; rub all over the pork. Cook roast on greased grill over indirect heat until internal temperature reaches 155F on meat thermometer, about 1 1/2 hours.
• During the last 20 minutes of cooking, mix mustard with maple syrup and brush over roast. Meanwhile scrub potatoes; cut into wedges; toss with more oil, salt and pepper. Place in grill basket and cook over direct heat (beside roast) until tender, but crisp and golden, 30-40 minutes, shaking potatoes occasionally for even browning.
• Remove roast to carving board, cover with foil and let stand for 10-15 minutes before slicing.
• RHUBARB APPLE CHUTNEY:.
• In a non-reactive saucepan, combine rhubarb, onion, apple, sugar, vinegar, cumin, salt, thyme, dry mustard, and pepper, Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat and simmer, uncovered, until rhubarb has softened but still has some texture, about 2 minutes. Let cool. Store in an airtight container, in refrigerator, for up to 2 weeks.
• Makes about 1 1/2 cups.

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:

• 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:

• To make sauce: In small bowl, combine barbecue sauce, syrup and peel.
• In another small bowl combine ginger and salt; rub over meat.
• Place meat, fat side up on rack in roasting pan.
• Roast uncovered at 325 degrees for 1 3/4 to 2 hours or until done; allow 35 to 40 minutes per pound.
• Brush often with sauce during the last hour.