Maple-Glazed Pork Roast
|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 325Â° oven for 2 to 2 1/2 hours or till meat registers 170Â° 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.