Center cut pork loin roast basted with a combination of maple syrup, prepared horseradish, Dijon mustard, garlic and fresh rosemary is perfect for Sunday dinners or weeknight meals.
I first posted this recipe back in 2012 and hadn’t quite worked out my photography skills yet (and the picture was horrible!). It was a shame too because this recipe for Maple Roasted Pork was so good.
I’ve recently been revisiting some of my old recipes so that I can make them again because I tend to either make the same, easy recipes over and over again like this Black Bean, Chicken & Spinach Chili OR I’m creating something new to share here on the blog.
I recently came across this Maple Roasted Pork and decided to make this for dinner one night since I had just purchased a pork loin roast.
It’s one of those simple recipes where you can mix everything together in a bowl; then top the roast with and let the oven do the rest of the work. The flavor combination of maple syrup mixed with the horseradish, mustard and fresh rosemary is a wonderful combination.
We tend to eat pork a lot since I don’t like seafood and try to limit the amount of beef I consume due to my high cholesterol. When we do, I always purchase center cut pork loin. It’s super lean and cooked right..always deliciously moist!Pork loin basted with maple syrup, prepared horseradish, Dijon mustard, garlic and fresh rosemary is perfect for Sunday dinners or weeknight meals.
This Maple Roasted Pork was so flavorful and the mixture would even make a great marinade for pork chops as well if you’re low on time. Because my roast was smaller (about 2lbs.), it was ready in a little over an hour so we were able to enjoy it for a weeknight dinner.
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Maple Roasted Pork
- Preheat oven to 350 degrees F.
- In a bowl, combine the maple syrup, horseradish, mustard, rosemary, garlic, salt and pepper until well blended. Add the meat to a roasting pan, season with salt and pepper; then baste the pork with the mixture.
- Add the chicken broth to the bottom of the pan and bake at 350 degrees for approximately 1-1 1/2 hours (figure on 25-30 minutes per pound), basting every 30 minutes. After the meat has reached the desired internal temperature, remove from oven and let rest for 15 minutes before slicing.
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