Mustard, Sage and Maple-Glazed Pork Roast w/ Garlic-Roasted Potatoes

Mustard, Sage and Maple-Glazed Pork Roast w/ Garlic-Roasted Potatoes
Mustard, Sage and Maple-Glazed Pork Roast w/ Garlic-Roasted Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the pork:

  • 1

    16-bone center-cut pork roast, chine bone removed

  • Kosher salt and freshly ground black pepper

  • Mustard, sage and maple glaze

  • For the potatoes:

  • 2

    lb medium red or yellow potatoes, rinsed

  • 1

    head garlic, cloves peeled

  • 3

    tbsp EVOO

  • Kosher salt and freshly ground pepper

  • 4

    tbsp unsalted butter, cut into pieces

  • 1

    tbsp chopped fresh flat-leaf parsley

Directions

Make the pork: Heat the oven to 425 degrees F. Let the roast sit at room temperature while the oven heats. Season the meat generously with salt and pepper. Put the pork in a small roasting pan, bone side down, and roast on the center oven rack to an internal temperature of 115 degrees F, 50-60 mins. Remove the roast from the oven and let rest 20 mins. In the meantime, cut the potatoes lengthwise into wedges. In a medium bowl, toss the potatoes with the garlic cloves, olive oil, salt and pepper. Arrange in a roasting pan or rimmed baking sheet, one cut side down, evenly spaced. Sprinkle with pieces of butter. Reduce the oven temperature to 350 degrees F and bake potatoes. After 20 mins of roasting, baste the roast with the mustard glaze and return to oven. Roast until it reaches 140 degrees F. Transfer the roast to a carving board and let rest 20 mins. Slice and serve with potatoes.

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