Maple Glazed Pork Roast
Elevate your dinner table with this irresistible Maple Glazed Pork Roast, a show-stopping centerpiece that's as flavorful as it is stunning. This recipe features a tender, perfectly seared pork loin roast, coated in a luscious glaze made with pure maple syrup, Dijon mustard, and a touch of apple cider vinegar for a sweet and tangy finish. Aromatic dried thyme, garlic powder, and a hint of black pepper infuse the meat with rich seasoning, while a golden brown crust locks in all the juices. With just 15 minutes of prep time and simple roasting techniques, this crowd-pleasing dish is perfect for holiday gatherings or a cozy family meal. Serve it with roasted vegetables or mashed potatoes, and don't forget the optional garnish of fresh rosemary for a fragrant, elegant touch. Whether you're looking for an effortlessly impressive main course or craving comfort food with gourmet flair, this maple-glazed masterpiece is sure to leave everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs Pork loin roast
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- 2 tbsp Olive oil
- 0.5 cup Maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 sprig Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the salt, black pepper, garlic powder, and dried thyme.
Pat the pork roast dry with paper towels and rub the spice mixture all over the surface of the meat.
Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
Sear the pork roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the heat and set aside.
In another small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar to make the glaze.
Brush the glaze generously over the seared pork roast, reserving a small amount for basting later.
Place the skillet or roasting pan with the pork roast into the preheated oven and cook for 1 hour and 30 minutes, basting with the reserved glaze halfway through cooking, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the roast from the oven and cover loosely with aluminum foil. Allow the pork to rest for 10-15 minutes before slicing.
Slice the pork roast and serve warm, garnished with fresh rosemary if desired.
Nutrition Facts
Calories |
5125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.2 g | 369% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 6550 mg | 285% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 106.1 g | ||
| Protein | 490.7 g | 981% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 7752 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
