For a Change, Easter Dinner Pork Roast with Mustard and Maple Syrup Glaze
Serves: 6
  • 1 four to five-pound boneless pork roast
  • Salt and pepper
  • Vegetable oil
  • ½ cup Dijon-style or grainy mustard
  • ⅓ cup light brown sugar
  • 2 tablespoons dark maple syrup
  • 1 cup of cider or apple juice
  1. Heat the oven to 400 degrees.
  2. Sprinkle the pork all over lightly with salt and several grinds of black pepper.
  3. Heat a little oil in a heavy frying pan, and brown the meat on all sides.
  4. Place the pork in a baking dish or roasting pan.
  5. Mix together the mustard, brown sugar, and maple syrup in a small bowl.
  6. Spread the mustard mixture all over the roast, top and sides.
  7. Pour a cup of cider into the dish or pan, just about enough to cover the bottom.
  8. Roast the pork for about an hour, spreading a fresh layer of mustard mixture about half way through the roasting time.
  9. Test the roast for an interior temperature of 140 degrees (or more if you prefer.)
  10. Use extra mustard mixture as a condiment on the roasted meat.
Recipe by Taste Buds at