Rack of Pork with Maple Glaze

Rack of Pork with Maple Glaze
6 servings

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)
clove garlic, cut in slivers
tsp finely chopped fresh thyme (5 ml)
Coarse salt and freshly cracked black pepper
cup pure maple syrup (125 ml)
cup grainy mustard (60 ml)
cup cider vinegar (60 ml)


Step 1

Preheat oven to 325 degrees F.

Step 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.

Step 3

Meanwhile, gently boil maple syrup, mustard and vinegar in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.

Step 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.

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