Maple Glazed Roast Pork with Maple Mustard Sauce
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Maple syrup||2 Cup (32 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Dijon style mustard||3 Tablespoon|
|Dry mustard||2 1⁄2 Tablespoon (Coleman's Preferred)|
|Black pepper||1 Teaspoon|
|Half and half||1 Cup (16 tbs)|
|Dry mustard||3 Tablespoon (Coleman's Preferred)|
|All purpose flour||1 Tablespoon|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Egg yolks||2 Large (At Room Temperature)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dijon style mustard||2 Tablespoon|
|Thinly sliced pumpernickel/Rye bread||3|
To make the glaze, whisk the oil, onion, maple syrup, vinegar, Dijon and dry mustards, and pepper in a medium saucepan.
Place the pan over moderately high heat and boil, stirring occasionally, until the mixture is reduced to 1 3/4 cups, about 20 minutes.
Divide the glaze in half; refrigerate half for reassembling the cooked roast and use half for basting the roast during cooking.
Preheat the oven to 425 F.
Dry the pork with paper towels and remove as much fat as possible.
Brush half of the reserved glaze over the entire roast.
Place the roast on a rack in a shallow pan lined with foil.
Roast for 30 minutes, brushing with some of the remaining glaze every 1 5 minutes.
Reduce the oven temperature to 375°F.
Roast for 35 to 45 more minutes, or until a meat thermometer inserted into the middle of the roast reads 150 F.
Brush the roast with some of the glaze every 10 minutes.
Remove the roast from the oven and cool to room temperature.
Wrap it in foil and refrigerate until it is well chilled.