Rack of Pork with Maple Glaze

Rack of Pork with Maple Glaze


  • One 3-pound to 4-pound pork loin roast, frenched (1362 g to 1816 g) 
  • 3 cloves garlic, cut in slivers 
  • 1 teaspoon finely chopped fresh thyme (5 ml) 
  • Coarse salt and freshly cracked black pepper 
  • ½ cup pure maple syrup (125 ml) 
  • ¼ cup grainy mustard (60 ml) 
  • ¼ cup cider vinegar (60 ml) 

1. Preheat oven to 325 degrees F.
2. Cut small incisions all over pork roast with tip of knife. Insert a garlic sliver and chopped thyme into each incision. Season the pork with salt and pepper. Transfer onto a rack in a heavy-bottomed roasting pan. Roast pork in middle of oven for 45 minutes.
3. Meanwhile, gently boil maple syrup, mustard and vinegar in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.
4. Brush glaze over pork and roast for about 45 minutes longer, basting occasionally with glaze, until a thermometer inserted into centre of meat reaches 155 to 160 degrees F. Transfer pork to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice pork between ribs. Bring to a boil any remaining glaze and serve with pork for extra drizzling.

Posted on April 5, 2017 and filed under main course.