Maple Glazed Pork Roast

Have you ever been looking through your pantry when something catches your eye? It's likely something you haven't had in awhile or and ingredient that would be just perfect for what you were planning on making. I had thawed a small pork shoulder roast for last night's dinner that I was going to do on the grill but it was threatening rain all day so I decided to use the countertop roaster. Glancing around the pantry I spotted maple syrup and ideas for dinner began dancing about in my mind.

French Bread

I make a fair amount of French bread with simple ingredients yet tasty. Usually shaped in elongated loaves, the diameter is determined by what I want to use the loaves for. This is the first bread I've baked in the kitchen since it has been back to being fully functional. Despite the loaves being a bit misshaped the flavour and texture was fine.

My husband had one of the loaves cut literally within seconds of them coming out of the oven. He could barely hold the chunk to spread butter on it. Heavens you would have thought I never bake bread! We went through almost the entire smaller, still hot loaf at dinner.

Maple Glazed Pork Roast

I often pair pork roasts with barbeque or sweet and sour type sauces. These tend to be heavier and thicker textured than a glaze. I decided to make a maple glaze for the pork shoulder roast for a different flavour. Maple syrup goes nicely with pork.

Maple Glazed Pork Roast

2-3 lb pork shoulder roast
⅔ c pure maple syrup
3 tbsp Dijon or honey mustard
2 tbsp cider vinegar
2 tbsp soy sauce

Place the ingredients in a small bowl. Whisk together. Pour over the pork roast. Cook in countertop roaster or roasting pan in oven at 275ºF for 1½ hours. Increase temperature to 350ºF and cook another 15 to 20 minutes, basting glaze over the roast occasionally. Remove from roaster. Allow to rest. Pour glaze over the roast before serving.

Thursday's Dinner

Thursday's dinner was the first real full course meal I had cooked in the kitchen since the renovations were finished. The weather had stayed very hot and muggy so I continued cooking on the grill. Thursday the weather turned cooler with threatening clouds yet remained muggy. I decided to cook indoors instead.

The maple glazed pork roast was served with extra glaze in a dipping bowl. Sides were corn on the cob, brussel sprouts and thick slices of beefsteak tomato (not shown). The corn was brought to a boil in water with about 1 tbsp of butter added. This is a method used at various outdoor food functions and on buffets to keep corn on the cob hot for serving. The brussel sprouts were steamed until just tender and a vivid green.

Maple Baked Apples

Autumn is just around the corner so I'm already thinking of new ways to use the abundant harvest. Paula Red apples are available now until mid-October. This is nice, tart apple that is especially nice for making applesauce as little or no sugar is needed.

I thought I would try baking a couple of Paula Red apples for dessert. Paired with maple syrup and fresh whipped cream it was a lovely taste of autumn.

Maple Baked Apples

½ large, tart cooking apple (eg. Paula Red) per person
pure maple syrup
fresh whipped cream
lemon juice

Wash the apples. Core and cut into wedges. Dip in water with a little lemon juice in. Place in individual baking dishes. Pour a generous amount of maple syrup over the apples. Bake at 350ºF until syrup is bubbly and apples are soft. Remove from oven. Place each baking dish on heat proof covet for serving. Just before serving top with fresh whipped cream. [The cream will begin to melt with the heat of the apples.]

Fresh Whipped Cream

1 c heavy whipping cream (35% MF)
1½ tsp vanilla sugar
½ tsp pure vanilla

Pour the whipping cream into a mixing bowl. Using the whisk attachment whisk until cream forms soft peaks. Do not over whisk or the cream will separate. Whisk in the sugar then stir in the vanilla. Refrigerate until ready to use.