Maple syrup pork roast is a delicious main course: with tender and juicy meat, sweet and sour glaze, and if you add some potatoes, perhaps new ones, it becomes a perfect dish for the Sunday table or festive days. It’s one of those ‘little expense, big impact’ dishes that will surely make a good impression. Of course, the maple syrup pork roast is more of an autumn and winter dish than a spring/summer one. I cooked it now for my guests, so I’m sharing it with you. Then you decide. You can also save the recipe and keep it for your right moment. But below, I’ll also explain how to serve it in the warmer season.
Don’t miss out
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.76 lbs pork loin
- 3.5 oz mustard
- 4 sprigs rosemary
- 1.35 oz maple syrup
- 2 tbsp extra virgin olive oil
- 0.5 cup white wine
- to taste salt
Tools
- 1 Saucepan low-sided
- 1 Baking Dish oven
- 1 Thermometer meat
- 1 Strainer
Steps
Salt the meat and massage it to help the salt dissolve, then coat it evenly with mustard and brush it with a little olive oil. Tie the meat with string (I use handy elastic bands, you can see an example HERE or if you prefer, you can let the butcher do it). Insert rosemary sprigs under the elastic bands. In a saucepan, heat the oil and brown the meat well on all sides, then deglaze with white wine. Place the meat inside a baking dish and cook in a preheated oven at 375°F for forty minutes. It is important to baste it occasionally with its cooking juices. After the cooking time, measuring the internal temperature of the meat would be ideal, so if you have the appropriate thermometer, keep in mind that it should read 160°F. Cover the meat with aluminum foil and let it rest for ten minutes before freeing it from the elastic bands and rosemary and slicing it. Collect the meat’s cooking juices, add a ladle of water, the maple syrup, stir and strain, then let it cook just long enough to thicken the sauce a little. Serve the meat drizzled with the sauce.
FAQ (Questions and Answers)
Can I serve the meat cold?
Yes. Once cooked, wrap it in aluminum foil or food wrap suitable for hot use and let it cool completely. Slice the meat before serving and drizzle it with the hot sauce.
