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Maple-Glazed Pork Roast

A.1.Foods's picture
  Pork rib roast 4 Pound (Center Loin, Bone In)
  Dry mustard 1 Teaspoon
  Dried savory 1 Teaspoon, crushed
  Garlic powder 1⁄4 Teaspoon
  Maple syrup 1⁄3 Cup (5.33 tbs)
  Onion 1 Medium, sliced

Have butcher loosen backbone from roast.
Cut 5 or 6 pockets in the meaty portion of the roast between and parallel to the ribs.
Combine mustard, savory, and garlic powder.
Rub mixture on surfaces of roast and inside pockets.
Lightly brush the inside of the pockets with some of the maple syrup.
Insert onion slice in each pocket.
Run skewer or wooden pick through meat, the length of the roast, to hold together.
Place meat, backbone down, on rack in a roasting pan.
Roast, uncovered, in a 325° oven for 2 to 2 1/2 hours or till meat registers 170° internal temperature.
Brush the meat several times with maple syrup during the last 30 minutes of cooking.
Brush roast again with syrup just before serving.

Recipe Summary

Side Dish

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