Pork Roast with Sweet Balsamic Glaze
Active Time25 minutes
Total Time2 hours, 15 minutes
Servings12
Ingredients
- Aluminum foil
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 7 tablespoons dry mustard, divided
- 1 pork loin or crown roast (8–10 lb)
- 1 cup dark brown sugar
- 1/2 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 1/4 teaspoon ground cloves
- 2 tablespoons apple cider (or apple juice)
Steps
- Preheat oven to 450°F. Line roasting pan with foil. Combine salt, pepper, oil, and 5 tablespoons dry mustard; rub mixture evenly over pork and place in roasting pan (wash hands). Roast pork 30 minutes or until browned. Reduce oven to 375°F; roast 40 more minutes.
- Prepare glaze while pork cooks. Combine in small saucepan on low: brown sugar, Dijon, vinegar, cloves, and remaining 2 tablespoons dry mustard; simmer 7–8 minutes until sauce thickens. Remove pan from heat.
- Brush pork with ½ cup sauce; roast 20–25 more minutes until pork is 145°F. Transfer pork to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. 4. Stir cider into remaining ⅔ cup sauce. Slice pork and serve with sauce.
Ingredients
- Aluminum foil
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 7 tablespoons dry mustard, divided
- 1 pork loin or crown roast (8–10 lb)
- 1 cup dark brown sugar
- 1/2 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 1/4 teaspoon ground cloves
- 2 tablespoons apple cider (or apple juice)
Steps
- Preheat oven to 450°F. Line roasting pan with foil. Combine salt, pepper, oil, and 5 tablespoons dry mustard; rub mixture evenly over pork and place in roasting pan (wash hands). Roast pork 30 minutes or until browned. Reduce oven to 375°F; roast 40 more minutes.
- Prepare glaze while pork cooks. Combine in small saucepan on low: brown sugar, Dijon, vinegar, cloves, and remaining 2 tablespoons dry mustard; simmer 7–8 minutes until sauce thickens. Remove pan from heat.
- Brush pork with ½ cup sauce; roast 20–25 more minutes until pork is 145°F. Transfer pork to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. 4. Stir cider into remaining ⅔ cup sauce. Slice pork and serve with sauce.
Nutritional information
Amount per 1/12 recipe serving: Calories 390, Total Fat 17g, Sat Fat 4g, Trans Fat 0g, Chol 90mg, Sodium 510mg, Carb 19g, Fiber 0g, Total Sugars 18g (Incl. 16g Added Sugars), Protein 36g, Vit D 6%, Calc 4%, Iron 6%, Potas 10%