Glazed Pork Roast

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

This dish of pork, beautifully glazed with maple syrup, is known as maple-glazed ham in the US and is perfect for a true feast. It combines richness, sweetness, acidity and a hint of spice for a unique, irresistible flavour. If you like, you can substitute honey for part of the maple syrup. Similar to the roast beef recipe above, the vegetables are added to the roasting pan together with the meat, and some of the vegetables are used for the sauce to give it its uniquely aromatic flavour.

Ingredients

For the roast

  • About 1 kg (2 lb 4 oz) pork loin, with rind
  • 2 onions
  • 4 large carrots
  • 2 parsnips
  • 500 ml (17 fl oz/2 cups) beef stock, plus a little extra for the sauce

For the glaze

  • 5 tbsp maple syrup
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg

For the sauce

  • 4 tbsp olive oil
  • 2 tsp pepper
  • 1 tsp marjoram
  • 1 tsp salt
  • ½ tsp ground caraway
  • ½ tsp allspice powder
  • ½ tsp chilli flakes
  • ½ tsp cane sugar

Method

Preheat the oven to 200°C (400°F/Gas mark 6). Use a sharp knife to score the fatty top of the meat in a diamond pattern (or have your butcher do this for you). Be careful not to cut into the lean meat below. Briefly rinse the meat under running water and pat dry carefully. Combine the ingredients for the seasoning and rub this thoroughly into the meat. Peel and coarsely dice the onions. Place the meat, fatty side up, into a roasting pan. Add the onions and roast for about 30 minutes on the middle rack of the oven. Meanwhile, peel and coarsely chop the carrots and parsnips.

For the glaze, combine all ingredients in a bowl.

Reduce the oven temperature to 180°C (350°F/Gas mark 4). Arrange the root vegetables around the roast and pour in the beef stock. Continue to roast for 1–1½ hours, regularly basting the meat with its juices. In the last half hour of roasting, baste the meat a few times with the glaze. The meat is cooked when a roasting thermometer inserted at the thickest point reaches 80°C (176°F/Gas mark ¼-½). For a delicious crackling, switch the oven to the grill function for the last 10 minutes of cooking. Remove the roast from the oven, wrap in aluminium foil and set aside to rest for 10 minutes.

For the sauce, strain the cooking juices from the roasting pan into a saucepan. Add a little of the roast vegetables and the other ingredients, then blend to an exquisitely aromatic sauce using a stick blender. Add a little stock if the sauce turns too thick. Carve the roast and serve together with the sauce and the roasted root vegetables to taste.