Rack of Pork with Maple Glaze

  • serves 6
Christine Cushing
Christine Cushing

Pork marries well with a touch of sweetness. So pork and maple are a match made in heaven.

220 Ratings
Directions for: Rack of Pork with Maple Glaze


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.

See more: Main, North American, Dinner, Pork, Roast


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