Maple and Sherry Vinegar–Glazed Pork Loin

Maple’s sweetness complements roast pork; adding a little sherry vinegar and powdered mustard to the glaze lends complexity. I usually serve this with a simple dressing of stale torn bread pieces with lots of onion, celery, sage, and black pepper, moistened with chicken broth. Add a green vegetable or a salad and you’re good to go.–Robin Mather
By / Photography By Robin Mather | March 18, 2015


  1. Preheat the oven to 325°F. Place the roast, fat side up, on a rack in a roasting pan; season with salt and pepper. Roast the pork, uncovered, for about 2 hours.
  2. Combine the maple syrup, vinegar, cornstarch, powdered mustard, and garlic in a blender or food processor. Blend until the mixture is combined. Transfer to a small saucepan on medium heat and bring the mixture to a boil. Decrease the heat and simmer until thickened, about 5 minutes. Remove from the heat and brush the glaze over the roast. Continue roasting, basting once or twice, for 30 to 45 minutes, until the roast registers about 155°F on a meat thermometer inserted into the center of the roast. Let the roast rest for 10 minutes before slicing and serving.

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  • 1 (5 -pound) bone-in pork loin roast
  • Salt and freshly ground black pepper
  • 1/4 cup pure maple syrup
  • 1/4 cup sherry vinegar
  • 2 teaspoons cornstarch
  • 1 tablespoon powdered mustard
  • 2 large cloves garlic, smashed and minced
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