Glazed Pork Roast with Maple-Mustard Sauce

Kitchen Tested
  • Yield 16 servings

This sweety glazed pork is a welcome change for any buffet.


Maple Mustard Sauce:
1 (12-ounce) can evaporated skimmed milk
3 tablespoons dry mustard
1 tablespoon all-purpose flour
1/2 cup maple syrup
Salt and pepper to taste
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 (4-pound) boneless loin pork roast, or 2 (1-pound) pork tenderloins
1/2 cup finely chopped onion
1 cup maple syrup
1/4 cup cider or cane vinegar
2 tablespoons Dijon mustard
2 tablespoons dry mustard
1 teaspoon black pepper
Maple Mustard Sauce


  1. 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.
  2. 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.
  3. Preheat the oven to 425F.
  4. 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.
  5. 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.



Get every new post delivered to your Inbox.

Join 254 other followers