Maple Syrup Pork Roast
Maple Syrup Pork Roast
This recipe uses the popular flavors from a roast ham glaze on a less salty piece of pork for a trimmer, healthier roast.
Servings
10
Ingredients
- one 5- to 6-pound pork roast, frenched, at room temperature
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt-free garlic powder
- 3 tablespoon peppercorns, crushed
- 1/3 cup maple syrup
- 1/3 cup apricot jam
- 1 tablespoon molasses
- 1 teaspoon flour
- 1 tablespoon water
Directions
- Preheat the oven to 425 degrees with the rack in lower third of oven.
- Whisk the oil and the salt-free garlic powder together and rub it all over the pork roast. Then, a handful at a time, pat the roast with the crushed peppercorns until the roast is completely covered.
- Place the pork in a roasting pan and cook for 15 minutes. Then reduce the heat to 375 degrees and cook for another 30 minutes.
- Meanwhile, mix the maple syrup, the apricot jam, and the molasses together until combined. Take the roast out of the oven and, using a basting brush, slather the glaze all over the top of the roast. Place back into the oven and cook for another 15 minutes. Then, repeat, giving the roast a second good brushing of the glaze and cook for a final 15 minutes. The thickest part of the meat should read 145 degrees on a thermometer when it is done.
- Transfer the meat to a cutting board to let it rest for 15 minutes. Meanwhile, transfer all the roasting liquids and leftover marinade to a small pot. Bring the mixture to a boil and cook for 5 minutes, then lower heat and let the liquid reduce by a third, about 15 minutes. Whisk the flour and water together in a small bowl until smooth and then add it to the gravy. Cook for a final 5 minutes until it has thickened. Turn off the heat and pour the gravy into a boat. Slice the meat and serve while warm.