How to Make Maple Syrup Pork Roast

When most people think of maple syrup, they think of pancakes. But maple syrup can make a delightful glaze for roasted meats, including pork. You can use any cut of pork you like to make maple syrup pork roast. Bone-in pork will need to cook a bit longer than boneless. Well-marbled pork roast is tender and succulent, but a lean roast will produce a healthier dish. Pork tenderloin is both tender and lean, but more expensive than other cuts. It will also need to be monitored closely to prevent overcooking. As long as you use fresh pork and real maple syrup, you're sure to get great results.

Things You'll Need

• 2 to 3 lb. pork roast
• 1/2 cup maple syrup
• 1/4 cup Worcestershire, soy, or teriyaki sauce
• 1 tsp. each: salt, black pepper, oregano and sage
• 1 tsp. crushed fennel seeds (optional)
• 2 cloves of garlic, minced
• 1 small onion, minced
• 1 tbsp. olive oil (only for lean roasts)
• 1 small orange
• Roasting pan with rack (or broiler pan)
• Meat thermometer
• Toothpicks

Instructions

1. Prepare the pork the night before cooking by piercing it deeply several times with a small knife or ice pick. Mix together all ingredients except for the orange in a large glass or plastic bowl. Add the pork and turn it several times to completely coat it.

2. Cover the bowl with plastic wrap and marinate the meat 8 to 12 hours in the refrigerator.

3. Preheat your oven to 450 degrees F. Place the pork in the roasting pan, on the rack, or on a broiler pan. You can line the roasting pan itself (but not the rack) with aluminum foil to ease cleanup.

4. Slice the orange into thin rounds without removing the peel and set it aside.

5. Cook the pork at 450 degrees F for 10 minutes. Reduce the oven temperature to 250 degrees F and remove the pan from the oven. Garnish the top and sides of the roast with the orange slices, using toothpicks to hold them in place. Insert the meat thermometer into the roast so that the tip is in the center of the meat, near the bone if there is one.

6. Bake for one to two hours, until the meat thermometer reads 150 degrees F. If you're cooking a pork tenderloin, start checking the roast after about 45 minutes. Bone-in roasts may require more than two hours to cook.

7. Remove the pork roast from the oven and allow to sit undisturbed for 20 minutes. Slice thinly, across the grain, and serve with your favorite side dishes.

Tips & Warnings

• If your roast has a layer of fat on it, cook it with the fat side facing up. For an extra-brown roast, broil it for a few minutes after cooking, but remove the orange slices first and replace them before serving.

• Be sure to follow safe meat-handling procedures to prevent food poisoning. Wash your hands and contaminated kitchen surfaces thoroughly after handling raw pork. Refrigerate leftovers within one hour.