- 2-3 lb. boneless pork
loin roast
- 2/3 cup Grade A Fancy
Vermont Maple Syrup
- 3 Tbs. Dijon mustard
- 2 Tbs. soy sauce
- Salt and pepper
- 1/2 lb. carrots, pared
and quartered lengthwise
- 4-6 medium red
potatoes, scrubbed and halved
Directions
Preheat oven to 350 degrees.
Stir together maple syrup,
mustard, and soy sauce, and brush over entire roast. In
shallow roasting pan, pour remaining sauce heavily over roast
and drizzle over carrots and potatoes.
Roast in oven, basting meat
and vegetables with pan juices at 20 minute intervals, until
internal temperature of pork via meat thermometer reaches
155-160 degrees, and vegetables are tender (approx. 1 - 1 1/4
hrs). Remove, slice roast, and serve with vegetables.
Use drippings to make a
delicious gravy or serve au jus.
Note: Any cut of pork
roast can be used for this recipe, but remember to adjust
cooking time for increased weight.
Buy Vermont
Maple Syrup Online!
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