Maple-glazed Pork Roast

I’ve made this recipe several times using both pork tenderloin and pork roast. I think I prefer the pork roast; the meat to glaze ratio is higher so the sweetness of the glaze doesn’t overpower the meatiness of the dish.

If you want to make this with a pork tenderloin use 2 x 1 pound tenderloins and cook them for 15 minutes in the oven before checking the temperature.

Maple-glazed Pork Roast
Servings: 4-6
Prep time: 5 minutes
Total time: 1 hour


  • 2 1/2 lb. boneless pork roast
  • 1 tsp. kosher salt
  • 1/2 tsp.ground black pepper
  • 1 Tbsp. vegetable oil
  • 1/2 cup maple syrup
  • 1/8 tsp. ground cinnamon
  • 2 tsp. smoked paprika
  • pinch each of ground cloves and cayenne pepper


  1. Place the oven rack in the middle position and preheat the oven to 325°F.
  2. While the oven heats up tie the pork roast in 3-5 places with butcher’s twine to make a more uniform “log” out of it. Sprinkle with the kosher salt and black pepper.
  3. Add the oil to a non-stick skillet and heat it over medium-high heat for 2-3 minutes until it starts to smoke. Brown the roast on all sides, starting with the fattiest side, for 2-3 minutes each. Transfer the pork roast to a plate.
  4. Lower the heat to medium and drain off any excess oil. Return the skillet to the burner and add the remaining ingredients. Stir to combine and bring to boil. Cooks for 30 seconds.
  5. Return the roast to skillet and coat on all sides with the glaze. Transfer the skillet to the oven and cook for 40-45 minutes. The center of the thickest part of the roast should register 140°F on an instant-read thermometer.
  6. Rest the pork for 5 minutes in the skillet and then transfer to the cutting board for an additional 10 minute rest.
  7. Slice into 1/4″ slices, streak with some of the remaining glazes and serve.

If you spray your measuring cup with a bit of non-stick spray before adding the maple syrup with will pour our much more easily.

Dark Color, Robust Taste Maple Syrup (formerly know as Grade B Maple Syrup) works very well in this recipe.

Cinnamon Ice Cream

Cinnamon Ice Cream has become a Thanksgiving tradition for our extended family. It goes great with the ubiquitous apple pie. Of course it stands all by itself as well.

Cinnamon Ice Cream
Servings: makes 1 quart plus of ice cream
Prep time: 15 minutes
Total time: 60 minutes (plus time for the ice cream base to cool)



  1. Microwave butter with cinnamons and cayenne on high for a few seconds at a time until bubbling. Mix to combine and let cool completely.
  2. Mix 1/2 cup sugar with heavy cream, milk and scraped vanilla pod (including seeds) in a large saucepan. Bring to a boil over medium-low heat. Remove from the heat once it begins to boil.
  3. While the dairy heats whisk the cooled butter/spice mixture with the remaining 1/2 cup of sugar and the egg yolks until pale and slightly increased in volume.
  4. Temper the eggs by whisking the eggs while slowly adding a small amount of dairy and incorporating it. Add only a tablespoon at a time at first. As the egg temperature rises you can add a bit more dairy. Add tempered eggs to the rest of the dairy and return the pan to the heat. Whisk constantly until slightly thickened. When it just reaches the boil remove the vanilla pod and drain through a fine mesh strainer.
  5. Cool to room temperature and then place it in the refrigerator to cool completely (overnight is best). Finish following your ice cream makers directions.

We use this ice cream maker. Once you make the ice cream base (that’s what the above recipe gives you, a base), assemble the various parts, turn on the ice cream machine, pour the base into the freezer bowl and let thicken. It’ll take 15-20 minutes for the base to turn into a soft-serve consistency ice cream.

For best results stash the newly made ice cream in the freeze for at least a day; three or four would be even better.