Rack of Pork with Maple Glaze
- serves 6
Pork marries well with a touch of sweetness. So pork and maple are a match made in heaven.
One 3-pound to 4-pound pork loin roast, frenched (1362 g to 1816 g)
3 clove garlic, cut in slivers
1 tsp finely chopped fresh thyme (5 ml)
Coarse salt and freshly cracked black pepper
½ cup pure maple syrup (125 ml)
¼ cup grainy mustard (60 ml)
¼ cup cider vinegar (60 ml)
1. Preheat oven to 325 degrees F.
2. Cut small incisions all over pork roast with tip of knife. Insert a garlic sliver and chopped thyme into each incision. Season the pork with salt and pepper. Transfer onto a rack in a heavy-bottomed roasting pan. Roast pork in middle of oven for 45 minutes.
3. Meanwhile, gently boil maple syrup, mustard and vinegar in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.
4. Brush glaze over pork and roast for about 45 minutes longer, basting occasionally with glaze, until a thermometer inserted into centre of meat reaches 155 to 160 degrees F. Transfer pork to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice pork between ribs. Bring to a boil any remaining glaze and serve with pork for extra drizzling.