Maple-glazed pork roast from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

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Notes about this recipe

  • jluvs2bake on September 16, 2022

    This was a quick and delicious main dish. Served with boiled new potatoes and a very basic braised cabbage. Overcooked a bit (to 155ish), but it was still moist. Going to use this glaze on my next ham.

  • Zosia on October 04, 2020

    The maple glaze combined with the pork pan juices made an incredibly delicious sauce (it didn't thicken to glaze consistency after sitting) and its hint of warm spices complemented the pork beautifully. I used 2 pork tenderloins, 500g each, that had to share the oven with roasting vegetables so my roasting time was only 20 minutes at 400F. This will be made again.

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