Maple-Dijon Pork Roast
D'Artagnan | Yield: Serves 4-8
A simple maple syrup and Dijon mustard glaze gives a sweet kick to our Berkshire pork rib roast. Using the reverse searing method is not only easy, it ensures juicy results.
- 1 Berkshire Pork Frenched Rib Roast
- ¾ cup maple syrup
- 3 tablespoons Dijon mustard
- 1½ tablespoons apple cider vinegar
- ½ teaspoon smoked paprika
- Coarse salt & freshly cracked black pepper
- Remove the pork rack from the refrigerator about 30 minutes before you start cooking. Preheat oven to 250 degrees F.
- In a small bowl, stir together maple syrup, mustard, cider vinegar, and smoked paprika. Set aside.
- If your roast has a thick layer of fat trim as needed or just score the fat in a cross-hatch pattern. Season the rack well with salt and pepper. Brush the pork all over with a thin layer of the maple-mustard mixture then set it fat-side up on a rack set in a shallow roasting pan.
- Roast until the thickest part of the meat registers 140 degrees F on an instant-read thermometer, brushing every 30 minutes with the maple-mustard glaze. Our roast took about 2 hours. Remove from the oven and allow to rest for about 15 minutes.
- Meanwhile, turn the oven temperature up to 450 degrees F. Brush the top of the roast with any remaining glaze. Place the roast back in the oven, until the fat is nicely browned and crispy, about 5-10 minutes. (Watch the roast carefully during the crisping process as not to burn it.)
- Remove from oven and allow roast to rest for about 10 minutes before carving into individual chops.