Mustard, Sage and Maple-Glazed Pork Roast w/ Garlic-Roasted Potatoes
By khojnicki
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
Details
Preparation
Step 1
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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