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    You are in: Home / Recipes / Maple and Mustard Pork Roast Recipe
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    Maple and Mustard Pork Roast

    Maple and Mustard Pork Roast. Photo by breezermom

    1/2 Photos of Maple and Mustard Pork Roast

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Boomette's Note:

    A recipe from "Tout Simplement Clodine"

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 kg pork roast
    • 3 garlic cloves, cut in sticks
    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 4 tablespoons Dijon mustard
    • 4 tablespoons maple syrup
    • 2 teaspoons herbes de provence
    • 1 tablespoon garlic salt
    • salt and pepper, to taste
    • 4 small yellow onions, peeled and halved
    • 2 cups chicken stock
    • cream
    • 1 tablespoon kneaded butter (equal part of butter and flour)

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      With a small knife, do incisions in the roast (distribute them well) and insert garlic. In a casserole dish, melt butter in oil, brown the roast on all sides, 5 to 7 minutes total. Remove the roast from the casserole.
    3. 3
      Combine Dijon mustard, maple syrup and herbs of Provence. Baste generously the roast with this mixture and set aside the leftover for the stock. Sprinkle with garlic salt, salt and pepper. Cover the bottom of the casserole with onions, and put the roast on top and wet with the chicken stock. You can pour the leftover of the mixture of mustard and maple syrup on top.
    4. 4
      Cover and cook in the oven for 90 minutes.
    5. 5
      Remove the roast from the oven, cover with foil paper and let rest 10 minutes before serving. Set aside the onions in the serving dish.
    6. 6
      Meanwhile, put the cooking juice in a small saucepan, add the cream, whisk a little bit, adjust seasoning and let reduce to medium heat 5 minutes. Incorporate the kneaded butter, whisk energetically and let thicken 3 or 4 minutes, until smooth.
    7. 7
      Serve the roast in slices with the sauce on top along with the onions.

    Ratings & Reviews:

    • on April 29, 2012

      55

      I used a pork tenderloin, 1/4 the size of the amount specified in the recipe. So I cut the cooking time and reduced the rest of the ingredients. I ended up with lots of sauce, so I mixed some stock with cornstarch to thicken it up. Turned out just delicious! The meat was tender and delicious...although I did notice the garlic cloves. The sauce was exceptional. A very enjoyable meal. Thanks for sharing. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2011

      55

      Absolutely delicious pork roast and sauce. I went strictly by the recipe with the exception that I used a pork tenderloin vs. a pork roast. Since there was no fat on the meat itself, I layered it with some bacon to keep the meat moist while baking in the oven. The meat was so tender that you could cut it with a fork and the sauce was really great. I will definitely make this dish again. Made for Everyday is a Holiday tag, November, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Maple and Mustard Pork Roast

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 572.7
     
    Calories from Fat 215
    37%
    Total Fat 23.9 g
    36%
    Saturated Fat 7.7 g
    38%
    Cholesterol 191.3 mg
    63%
    Sodium 544.7 mg
    22%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.9 g
    7%
    Sugars 17.1 g
    68%
    Protein 60.0 g
    120%

    The following items or measurements are not included:

    herbes de provence

    cream

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