Saturday, January 7, 2012

Saturday Night Dinner - Recipe Review: Roast Pork Loin with Maple and Mustard Glaze

Roast Pork Loin with Maple and Mustard Glaze




Ingredients

  • 4 pound boneless pork loin roast
  • 1 cup real maple syrup (not the fake stuff)
  • 4 tablespoons prepared Dijon mustard
  • 2 1/2 tablespoons cider vinegar
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons red pepper sauce (Frank's or similar)
  • Salt to taste (1/4 tsp)
  • Ground black pepper to taste (1/2 tsp)



Veggies

  • 6 Carrots - peeled and cut to 2"-3" chunks
  • 20 small Pearl Onions - peeled and trimmed
  • 1 lb Baby potatoes 



Directions

  • 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 sauce pan. Bring to a boil, and let simmer for 10-15 mins until reduced somewhat (this helped it stick to the roast a bit better).
  • Use a shallow roasting pan - I used a 12" cast iron skillet.
  • Lightly toss the veggies in about 1/4 cup of the glaze, then dump veg into skillet. Place the roast on top of the veggies, fat side up. Spread glaze evenly over pork roast and reserve the remaining glaze. 
  • **Tip for preparing the pearl onions: Put them whole into a medium to large sized tupperware container and shake the ever living heck out of them.  This will break up the skins and effectively "peel" them for you.  Also works for peeling whole cloves of garlic.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 2.5 hours.  If able, baste once at the 90 min mark with glaze.  Remove from oven, and let rest about 10 minutes.
  • While resting, remove veggies and place them on serving platter. Pour pan drippings back into original glaze sauce pan, and bring back to a boil, and simmer 5 mins.
  • Once roast has rested, slice into 1/4" slices and place on serving platter.  Drizzle with remaining glaze from sauce pan and serve!
  • Serves 6-8.

Rating: 5 out of 5.  Came out fabulous, and because dinner was essentially made with 2 dishes, not a lot of clean up afterwards.  Served with an Argentinian Malbec and steamed green beans to add some colour.  Highly recommended, and shout out to punchfork and allrecipes for the base recipe.


Happy cooking!

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