You are here: Home » Recipes » Glazed Pork Roast with Maple-Mustard Sauce Glazed Pork Roast with Maple-Mustard Sauce Recipe by Relish ContributorKitchen Tested Yield 16 servings This sweety glazed pork is a welcome change for any buffet. PrintEmail Ingredients Maple Mustard Sauce:1 (12-ounce) can evaporated skimmed milk3 tablespoons dry mustard1 tablespoon all-purpose flour1/2 cup maple syrup Salt and pepper to taste1/4 cup cider vinegar2 tablespoons Dijon mustardRoast:1 (4-pound) boneless loin pork roast, or 2 (1-pound) pork tenderloins1/2 cup finely chopped onion1 cup maple syrup1/4 cup cider or cane vinegar2 tablespoons Dijon mustard2 tablespoons dry mustard1 teaspoon black pepper Maple Mustard Sauce Instructions To prepare sauce: Mix together milk, dry mustard, flour, syrup, salt, pepper, vinegar and Dijon in a small saucepan. Cook over moderate heat, whisking constantly until the mixture comes to a full boil and thickens. Boil for 1 minute, whisking constantly. Remove from heat, place in a bowl, and cover with plastic wrap directly on the mustard. The mustard sauce may be refrigerated, covered, for several weeks. Stir before using. Serve at room temperature. To prepare roast: Trim roast of any excess fat; set aside. In a small bowl, whisk onion, 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. Preheat the oven to 425F. Brush the glaze over the entire roast. Place roast on a rack in a shallow pan lined with foil Roast for 30 minutes, brushing with the glaze every 15 minutes. Reduce oven temperature to 375F. Bake for 35 to 45 more minutes, or until a meat thermometer inserted in the middle of the roast reads 170F. Brush the roast with glaze every 10 minutes, using about half the glaze. Remove roast from the oven and cool to room temperature. Wrap it in foil and refrigerate until it is well chilled. Serve with Maple Mustard Sauce and bread slices.