Roast Pork With Maple Glaze |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This is a fantastic way to cook your pork roast, and the chutney is so tasty, Love It!! Ingredients:
1 tablespoon olive oil, plus more |
oil, for potatoes |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
salt |
pepper |
3 lbs pork loin roast, center cut |
2 tablespoons dijon mustard |
2 tablespoons maple syrup |
6 medium potatoes, about 1 1/2 lb |
2 cups chopped rhubarb |
1 small onion, diced |
1 small apple, peeled and diced |
1/4 cup brown sugar, packed |
1/4 cup apple cider vinegar |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon dry mustard |
1 pinch pepper |
Directions:
1. Combine 1 tablespoons oil, garlic, thyme and a pinch each salt and pepper; rub all over the pork. Cook roast on greased grill over indirect heat until internal temperature reaches 155F on meat thermometer, about 1 1/2 hours.
2. During the last 20 minutes of cooking, mix mustard with maple syrup and brush over roast. Meanwhile scrub potatoes; cut into wedges; toss with more oil, salt and pepper. Place in grill basket and cook over direct heat (beside roast) until tender, but crisp and golden, 30-40 minutes, shaking potatoes occasionally for even browning.
3. Remove roast to carving board, cover with foil and let stand for 10-15 minutes before slicing.
4. RHUBARB APPLE CHUTNEY:.
5. In a non-reactive saucepan, combine rhubarb, onion, apple, sugar, vinegar, cumin, salt, thyme, dry mustard, and pepper, Bring to a boil over medium-high heat, stirring constantly.
6. Reduce heat and simmer, uncovered, until rhubarb has softened but still has some texture, about 2 minutes. Let cool. Store in an airtight container, in refrigerator, for up to 2 weeks.
7. Makes about 1 1/2 cups.
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