Maple Mustard Pork Recipes

MAPLE MUSTARD AND RIESLING PORK ROAST

Steps:

• In a dish large enough to hold the roast or in a large resealable bag, mix together 1/4 cup of the wine, maple syrup, Dijon mustard, oil, grainy mustard, garlic and pepper.
• Add the pork and turn to coat.
• Cover and refrigerate, turning once, for 1 hour.
• Cut the shallots into 1/2" thick pieces and place in the roasting pan.
• Top with the pork and drizzle with the remaining marinade.
• Roast in a 325 degree F oven, basting two or three times with the pan juices, until the juices run clear when the pork is pierced and just a hint of pink remains inside, or the meat thermometer registers 160 degrees F, about 2 hours.
• Reserving the pan juices, transfer the pork and shallots to a serving platter.
• Tent with foil and let stand for 10 minutes before slicing the pork thinly.
• Place the pan over medium heat and bring the juices to a boil.
• Add the remaining wine.
• Cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes.
• Mix the carving juices into the pan juices and spoon some over the pork slices.
• Serve the remainder on the side.

PORK LOIN WITH MAPLE MUSTARD GLAZE

Steps:

• Preheat oven to 350°F.
• In a small bowl combine garlic, maple syrup, mustard, oil, salt and pepper.
• Coat pork loin with the mixture.
• Place pork in a roasting pan and pour any extra syrup on top.
• Bake for 20-25 minutes per pound or until temperature reaches 150F and juices run clear. (Thanks to AmyR for alerting me to the new cooking times for pork.)
• Remove from oven and tent with foil. Allow to rest for 10 minutes during which time the temperature will rise to 160F and the juices will distribute evenly. Carve and enjoy.

MAPLE-MUSTARD PORK

Steps:

• Cut pork lengthwise in half, then cut each half crosswise in half. Between pieces of plastic wrap or waxed paper, place each pork piece with cut side up; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow dish, mix flour and salt. Coat pork with flour mixture.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 4 to 5 minutes on each side or until golden brown on outside and no longer pink in center. Remove from skillet; cover to keep warm.
• In small bowl, beat water, maple syrup and mustard with wire whisk. Add to skillet; cook and stir about 1 minute or until slightly thickened. Serve sauce over pork.