I am going to share with you a recipe to use with pork roast. The pork being grown now, are so lean that the meat can be tough, even if you bake for a long time. So using vinegar helps with the tenderness believe it or not. Here is a recipe I made on Wed. as we have Larry's dad come and eat with us. ENJOY...till next time, this is Becky Litterer from Becky's Greenhouse Dougherty Sharing with you more than gardening.
Roast Pork with Maple and Mustard Glaze
1 h 25 m
8 servings 290 cals
2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier