This delightful reimagining of the traditional daiquiri combines tangy tropical tastes.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 2 ½ pounds boneless pork loin roast
- 1 cup real maple syrup
- ¼ cup prepared Dijon-style mustard
- 2 ½ tablespoons cider vinegar
- 2 ½ tablespoons soy sauce
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place pork roast into a shallow roasting pan.
- Stir maple syrup, mustard, vinegar, soy sauce, salt, and pepper together in a small bowl; spread evenly over pork roast.
- Cook, uncovered, in the preheated oven until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let rest for about 10 minutes before slicing.
Reviews
This pork loin turned out fantastic! Followed the recipe exactly but added 1tsp of corn starch to sauce and about a Tbl of coarse ground pepper. Basted the 4lb loin every 30mins- very tender and moist.
Really nice recipe. The “glaze” is not a glaze or a sauce – its a complete liquid and thin. I cooked the roast for 30 minutes in the liquid and then – after reading reviews – thickened it up/ glazed the roast & cooked for another 20 minutes. I used a 1.5 roast/ halved the recipe. Will do again but thicken the sauce from the beginning.
The flavor was great. The sauce is not a glaze. It was too thin to actually glaze the pork loin. You can either thicken the sauce with a little corn starch and heating it up on the stove top, or baste the pork loins every 10 minutes or so and increase your cooking time.
Delicious sauce! Took longer than an hour, but I figured it would based on the cuts of my roasts. Even with the amount of meat I had, there was way too much sauce. Next time I’ll cut that part of the recipe in half. Pork turned out flavorful and moist. Perfect Sunday dinner.
Really good
Amazing!! Only had fake syrup but cut the sweetness with a few dashes of Frank’s, as suggested by someone else. Cooked for 30 minutes at 425 as someone suggested and about 40 minutes at 350. Used grainy Dijon as that’s all I had. Will definitely be making again.
A big hit with my family. I made 2 pork roasts, doubling the ingredients and following the recipe as shown. I did have to keep it in the oven a little longer than an hour-it was only 135 degrees at the hour mark. I’m not sure if that’s because I had 2 roasts cooking. The sauce is thin, so I didn’t really need to double up, but it was good to have some for leftovers. Very good recipe, thank you!
Made this and followed the recipe exactly. Perfect! I thickened the sauce over medium heat on the stovetop this thickened with 1 tbsp cornstarch. This is a keeper.
Very good flavor!! Awesome! Need to cook longer than listed. My 2# roast took 1.25 hrs! But very tasty!
This was really good! I also added some garlic to the sauce because pork and garlic equals magic. I saw some of the comments that stated the roast was browned first and I will do that the next time. I also saved back about a quarter cup of the sauce and added half a teaspoon of cornstarch. Basted the roast with this about 15 minutes before it was done and it made a nice glaze. I will make this again.
This turned out great! I had a sirloin pork roast. I didn’t want to turn on the oven…we live in AZ. So I seasoned and seared and put it in the crock pot with the sauce and just turned it every few hours so it sat in the sauce. I didn’t take the time to thicken just poured sauce into gravy bowl and let everyone put what they wanted on their serving. Yummy!! Will make again.
I won’t make it again. Glaze was very thin. I’ll stick with an herb crust.
Let me save all of you the trouble….I cooked the pork roast first and put the glaze on the last 10 minutes of cooking like you would do with a ham and it was wonderful!!!
This was awesome, everyone loved it. Used a cooking bag for easier clean up and it came out delicious. Definitely a will make again.
We totally loved this. I doubled the glaze and thickened it a bit with some zantham gum. It was delish!
We totally loved this. I doubled the glaze and thickened it a bit with some zantham gum. It was delish!
This dish is absolutely wonderful! Keeper
YUUUUUUUUUUM.
Made it exactly like the recipe and loved it. Made it for dinner with friends and they loved it!!
I served this for a holiday party as a modified pulled pork sandwich. Was yummy and well received in general, though maybe a little too sweet. Overall good, though I wish the glaze had thickened up more without extra effort. Will make again with some small tweaks.
Cooked covered with foil till last 45 minutes then removed foil. Served with drippings in pan as a sauce over the meat of want. Got good reviews from family.