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The Madera Tribune

Christmas roast in the oven

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webmaster | 12/12/12

There are many kinds of roasts to choose from, if you are planning to serve one at your Christmas dinner.

Turkey breast roasts, pork loin roasts, all sorts of beef roasts or even a rack of lamb and for some people, roasts made from wild game. I like them all, but especially a rare prime rib or a rolled roast with a crispy, well-seasoned “crust.” I thought I would dig through my recipe vault and see what I could come up with. Whatever you plan to have for your Christmas dinner, I hope you enjoy every second of the event and have a merry time!

Roast pork with maple and mustard glaze

  • 2 1/2 pounds boneless pork loin roast
  • 1 cup real maple syrup
  • 4 tablespoons prepared Dijon-style mustard
  • 2 1/2 tablespoons apple cider vinegar
  • 2 1/2 tablespoons soy sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste

1. Preheat oven to 350. In a small bowl, stir together the maple syrup, mustard, vinegar, soy sauce, salt and pepper. Place pork roast in a shallow roasting pan. Spread glaze evenly over the roast.

2. Roast pork in preheated oven, uncovered, until a meat thermometer registers 125 degrees, about 1 hour. Remove from oven and let rest about 10 minutes, before slicing and serving. Makes 8 servings...


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