Maple-glazed pork roast from Cook's Illustrated Annual Edition 2003 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • IowanCorn on October 14, 2024

    This is a excellent recipe. I cooked it in my cast iron skillet - if you add hot water after you pour the sauce over the finished roast, and give it a quick scrub, the maple syrup sauce comes off the pan easily. Don't let it set up, because it is sticky. It is really good, though, the maple syrup, cinnamon and pork together. It took 10 minutes longer in the oven before it reached 135, and even then I turned the heat up to 350F. Just keep a close eye on it near the end so the sugar doesn't burn.

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