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.
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).
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I used a boneless pork loin and it turned out really well. The mustard glaze was excellent with tons on the side for a sauce. I would definately make this again.
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
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