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
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
- Place the oven rack in the middle position and preheat the oven to 325°F.
- 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.
- 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.
- 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.
- 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.
- Rest the pork for 5 minutes in the skillet and then transfer to the cutting board for an additional 10 minute rest.
- 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.
When you host friends for dinner as often as we do you sometimes run low on inspiration. Luckily there are a host of websites, TV programs, cookbooks and magazines aimed at helping you find something to try. I believe the inspiration for this came from an copy of Food Network Magazine that I thumbed through while at my doctor’s office.
I used pork loin “roast” for this recipe. A pork tenderloin would also work however the cooking time would be less.
Mustard-glazed Pork Loin
Prep time: 5 minutes
Total time: 45 minutes
- a 2 lb. pork loin
- kosher salt and freshly ground black pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. whole grain mustard
- heaping Tbsp. Dijon
- 3 Tbsp. cider vinegar
- 1 Tbsp. maple syrup
- Place a rack in the center of the oven and preheat the oven to 375°F.
- Pat the pork loin dry and then sprinkle generously with salt and pepper.
- Mix the mustards, vinegar and maple syrup together and set aside.
- Add the oil to a oven-safe heavy bottomed skillet and heat on high until the oil shimmers. Sear the pork on all sides until nicely browned.
- Remove the pan from the heat and brush the pork with about 1/2 the glaze. Transfer the skillet to the oven and roast for 15 minutes. Brush on the remainder of the glaze, rotate the skillet 180°’s and roast another 15 minutes.
- Check the temperature of your pork roast. If it hasn’t reached 145°F on an instant-read thermometer then roast in 5 minute increments until it reaches that temp. If it has reached that temp then remove the skillet from the oven and transfer the roasts to a cutting board. Allow them to rest for 10 minutes before cutting.
I thought this paired very well with Za’atar Roasted Sweet Potatoes that I served that night. The savory glaze, with a hint of sweetness matched the earthy sweetness of the side dish really nicely.
I made this on a whim after looking for appetizer ideas for our family Easter lunch. I decided to make Bacon Jam and Brie Phyllo Cups however their bacon jam was nothing more than bacon added to apricot jam. I knew I could make something better.
This has a bit of a kick to it; adjust the sriracha to your taste. Heck, leave it out if spicy isn’t your thing.
I’m already picturing some of this jam on a slice of toast with some apple slices and cheddar cheese.
Servings: about 2 cups
Prep time: 5 minutes
Total time: 2 hours
- 1 pound smoked bacon
- 1 cup caramelized onions
- 5 cloves garlic, pressed
- 1 cup coffee
- 3 Tbsp. dark brown sugar
- 2 Tbsp. sriracha
- 1/4 cup apple cider vinegar, plus more to taste
- 1/4 cup grade B (now called Grade A Dark/Robust) maple syrup
- In a glass 2-cup measuring cup combine the coffee, brown sugar, sriracha, vinegar and maple syrup. Stir until the sugar is dissolved. Set aside.
- Chop bacon into 1″ pieces. Place a large, heavy-bottomed pot, such as a dutch oven, over medium-high heat. Add the bacon and cook until the bacon is lightly browned and starting to crisp. Move the bacon to a paper-towel-lined bowl and pour off the rendered bacon fat.
- Return 1 tablespoon of the bacon fat to the pan and add the caramelized onions and garlic. Stir into the bacon fat and cook until you start to smell the garlic. Add the liquid ingredients and combine. Scrap the bottom of the pan to release any bacon fond that may have been created at the beginning.
- Bring the mixture to a simmer and return the bacon to the pan. Simmer over low heat for about 2 hours, stirring periodically.
- Allow the mixture to cool, in the pan, for 20-30 minutes. Reserve about a 1/2 cup and set it aside. Transfer the rest into a food processor and process until smooth. Add the reserved bacon mixture and give it 1 or 2 pulses just to combine.
- Taste and season with salt, pepper, sriracha or vinegar to your own taste.
- Store in an air-tight container and enjoy.
I use caramelized onions because I had them on hand. You could also thinly slice enough yellow or sweet onions so you have about 3 cups and cook them in step 3 with a generous pinch of salt for 10-15 minutes over low heat. Then add the garlic and continue from there.
This recipe is heavily influenced by this one I found on Pop Sugar along with 4 or 5 others I looked over that had similar combinations.
I appear to be on an exploration of snack cake. Today I wanted to make something to use up some of the excess of grade B maple syrup. Grade B maple syrup is darker in color and grade A. Grade A is typically served with breakfast cakes (pancakes, waffles, etc.). Ted and I find grade B more flavorful; while some may use it solely for baking or cooking we use it for breakfast and more.
Maple Syrup Cake
This recipe is based on one for Honey Cake in Joy of Cooking.
Recipe under the cut