Maple Glazed Pork Roast with Root Vegetables

PinExt Maple Glazed Pork Roast with Root Vegetables

Maple Glazed Pork Roast with Root Vegetables

As I’m writing this I’m beginning to realize that my version of fall cooking involves lots of roasting.  The flavors of roasted vegetables and roasted meats can’t be beat.  The hands-off cooking method enhances the natural flavors of each and every morsel.  And it makes it so simple to whip up a beautiful dinner all in one pot.  This maple glazed pork roast is the perfect example of what I mean.  All it took was some chopping, a short time at the stove, and then into the oven went the whole dish.  While we took a walk and visited with some neighbors our delicious dinner was back at home cooking away.  Is there any better feeling than hitting the door and smelling your dinner waiting for you?  I just love it when a dinner matches my mood -  and this one was warm, cozy, and comforting.

I enjoy using seasonal flavors when I cook.  My favorite flavor of the moment is maple syrup.  The deep, dark sweetness is so versatile – it works well with both sweet and savory dishes.  In this dish I combined it with a little smoky heat from cayenne and cumin.  That combination was an instant hit with all of us, and are insanely good with the roast pork.  I will most definitely be making pork roast again and again.  This would be a perfect choice for a holiday dinner party – it’s just the right mix of elegant and rustic, simple and fantastic.  Just a simple salad is all you need to round out the meal so you have plenty of time to celebrate the season.  Easy cooking and easy clean up, that’s something to celebrate on it’s own in my house.

 

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Maple Glazed Pork Roast with Root Vegetables
serves 6

2 Tablespoons canola oil
salt and pepper
3 pound pork roast
1/3 cup pure maple syrup
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
pinch of ground cloves
4 medium Yukon Gold Potatoes, cut into 1″ chunks
1/2 large Butternut squash, cut into 1″ chunks
1 large yellow onion, peeled and cut into wedges

Sprinkle pork with salt and pepper on all sides.  Preheat oven to 325 degrees.

Heat oil over medium high heat in a large oven-proof skillet.  Place pork roast into pan fatty side down.  Cook until well browned, about 3-4 minutes.  Repeat on all sides until entire roast is browned.  Remove pork from pan and place on a plate, set aside.  Pour off excess fat from pan.

Mix together maple syrup, cayenne, cumin and cloves.  Place the skillet back over medium heat and pour in the syrup mixture.  It will bubble quickly.  Cook for 30 seconds, stirring constantly.  Remove skillet from heat and return pork to pan.  Turn to coat all sides with syrup mixture.  Add potatoes, squash, and onions.  Stir again to coat with the remaining syrup.  Sprinkle entire dish lightly with salt.

Place heatproof skillet into the oven and roast for 45-55 minutes, or until pork registers 145 degrees.

Let pork rest 5 minutes before slicing and serving along with the vegetables.

Note: It’s important to cut the vegetables into 1″ pieces so that they will finish cooking at the same time as the pork.  If they aren’t done when your pork is you can remove the pork and continue cooking the vegetables as needed.

Recipe adapted from Cook’s Illustrated, the New Best Recipe

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