Maple & Rum-Glazed Pork Roast
By Keith Pandolfi|Jan 27 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWe love how the rum-spiked sauce in this dish cooks down to a silky glaze, scented with maple, mustard, and cinnamon. It’s a wonderfully simple pork roast to make—easy enough for every day, but special enough for company.
Yield:
4 to 6 servingsIngredients
1 3-pound boneless pork-loin roast, tied at intervals with kitchen twine for even shape
2 teaspoons plus 1 1/4 teaspoons kosher salt
1 cup maple syrup
3 tablespoons Dijon mustard
3 tablespoons apple-cider vinegar
1 tablespoon dark rum
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 375° and set a rack to the lowest position. Sprinkle the pork all over with 2 teaspoons of salt and let it sit 10 minutes.
Now make the glaze: In a medium-size bowl, stir together the maple syrup, mustard, cider vinegar, rum, cinnamon, pepper, and remaining 1 1/4 teaspoons of salt until blended.
Place the pork, fat side down, in a 9×13-inch roasting pan, and pour the glaze over the meat. Transfer to the oven and cook 30 minutes, basting halfway through.
Remove the meat from the oven, turn it fat side up, baste, and return it to the oven. Cook, basting every 15 minutes, until the meat reaches 150° when an instant-read thermometer is inserted into the center, 30 to 40 minutes more. Remove the meat from the oven and let it rest 10 to 15 minutes. Slice and serve with additional glaze on the side.
Made this tonight and it was really quite good. I used a bone in roast because that was what I had, but the sauce, mmmmm! Served it with mashed sweet potatoes with orange & clove and sauteed spinach.
The leftovers are in the oven now and, with the sauce, will be pulled pork later this week.
I am anticipating it is going to be very good also.