A sweet-and-pungent glaze gives this pork roast the flavors of winter, and make it special enough for a holiday meal. Play up the seasonal flavors by pairing it with Sweet-Sour Red Cabbage. The maple-mustard glaze is also great on pork tenderloin or roast chicken; brush it on halfway through cooking.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The Mustard, Sage & Maple Glaze can be made up to two days ahead and refrigerated.
When ordering the pork, be sure to have the backbone (called the chine bone) removed, so you’ll be able to slice the roast between the rib bones. But since most people love to chew the crusted meat and crackling pork fat off the rib bones, don’t have them scraped clean (butchers call this frenching).
The Sauce for this is amazing! I make it for my pork chops as well.
I really enjoyed this- did not have any sage but did have fresh rosemary so I substituted and really liked the results. Cooking times I found to be less and I had an 8 rib roast. Will definitly make this again for company
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?