Maple & Mustard Pork Loin | thumb in plum

Lately I've been having a major sweet tooth. I've been staring at my jar of Nutella, telling myself "no". Daydreaming about the chocolate chips I've planned to use for recipes that can only be done on the weekend. So tonight when I was eying the pork loin roast in the fridge of course I thought maple syrup. Delicious maple syrup poured all over my...where was I? Ahem. After looking at several recipes online I came across Roast Pork with Maple and Mustard Glaze at Allrecipes.com. It was simple enough to motivate me to try it.
I adapted the recipe for a 5 pound roast and modified the flavors to my palette. This included yellow mustard and white pepper to reduce spiciness- my toddler's been kinda picky about this lately. It came out as sweet and savory pig candy. I served it with mashed sweet potatoes (of course). I ate a lot. It was the first time I felt satisfied all day.


Maple & Mustard Pork Loin | thumb in plum

Easy Maple and Mustard Pork Loin Roast Recipe

Ingredients
  • 5 lb boneless pork loin roast
  • 2 cups real maple syrup
  • 1/2 cup prepared yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup shoyu
  • 1 tsp salt (more to taste)
  • 1 tsp ground white pepper
  • 1 onion, sliced thick
  • 5 carrots, peeled and cut into large chunks
Directions
  1. Preheat oven to 375F
  2. Make the sauce by mixing the mustard, vinegar, shoyu, maple syrup, salt, and pepper together in a large mixing bowl.
  3. In a large roasting pot lay the onion slices out evenly. Toss in the carrots. Lay the pork over the vegetables. Pour the sauce evenly over the pork.
  4. Bake in the oven with the lid off. Baste every 20 minutes or so till the outside is golden brown, about 1 1/2- 2 hours.
  5. After letting it rest about 10 minutes slice and serve
I don't really cook/eat pork. Actually, this might have been the first time I've done a pork roast. It was that simple. It leaves a lot of sauce at the bottom, which is totally cool because you will want to dump it on everything. 


5 Comments

  1. This is a gorgeous roast, and sounds so good! I love the purple potatoes too - so pretty.

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    Replies
    1. Thanks Rachel! I love all your sweets at Bakerita :)

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  2. Hi there. Food on Friday: Mustard on Carole's Chatter is now open for entries. This looks like a good recipe using mustard! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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    Replies
    1. Thanks for the opportunity!

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  3. Kelsey, thank you for linking this in to Food on Friday. We are now getting a great collection of dishes using mustard together. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog on Google Reader. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email - I won't publish it - and the reminder will be by bcc so it will remain private

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