Glazed Pork Roast


Bill and I both love roasted pork and I’m always looking at new recipes for it. It is a great meat to have in the winter time when it is cold and snowing like it did all day yesterday and last evening.



But, there are so many variations of it and it is hard deciding how to prepare it but, this recipe with the glaze makes it wonderful!  The roast is so tender and succulent to the point that your knife has to do very little work. 

By marinating it for a couple of hours in the refrigerator, the sauce permeates the meat and the flavors come alive.  The sauce caramelizes, giving the meat a beautiful dark brown glaze and besides, it smells excellent while it is roasting!  It is an easy recipe, yet delicious and impressive. 

The pork roast has a juicy subtle taste, not sweet and the flavors come alive with this recipe!  It’s amazing, it is really very tasty!  I served it with chive mashed potatoes and broccoli with a bit of freshly grated Parmesan. 

Glazed Pork Roast

Ingredients:

3 pound pork roast
4 tablespoons honey
4 tablespoons soy sauce (I used the lite, with less salt)
2 tablespoons red wine vinegar
2 teaspoons garlic powder
2 teaspoons dry mustard
Pepper, to taste

Method:

Place roast fat side up in a roasting pan with a lid or wrap foil around it.
In a small bowl, blend remaining ingredients and brush the meat well with the sauce.
Cover it and bake at 350 degrees until done, about 2 to 2½ hours.
Baste with the sauce every 20 minutes adding more of the reserved sauce as needed.
The last 45 minutes, remove the lid and baste frequently for browning. 

Note:  I placed the pork and half of the sauce in a plastic bag and marinated the roast for a couple of hours in the refrigerator but, that is optional.  Then, when ready to roast, I poured the remaining sauce from the bag over the meat.



This is really excellent, very savory and tasty!
If you love roasted pork, give this a try!!
I hope you enjoy it as much as we do!!!


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I want to enjoy my life, and food is a big part of it.

~ Gwyneth Paltrow





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Jules-Alexandre Grun

Since 2009