Maple Mustard Pork Roast

This is a real good recipe I found at cdkitchen.com some time ago.  Not only is it taste but also easy and uses that maple syrup you bought last fall but never used or only used a tablespoon of.  Overall it should take about 2 hours but almost all of that is oven time.  You can whip it together in just a few minutes and have the rest of the time for whatever you wish.

Pull out of the fridge and off the shelves:

·         2 lb         boneless port roast

·         2/3 cup   maple syrup

·         3 Tbl       Dijon style mustard

·         2 Tbl       cider vinegar

·         2 Tbl       soy sauce

·         Salt and pepper to taste

Preperation:

A.    stir the maple syrup, mustard, vinegar, soy sauce, salt, and pepper together in a small bowl.

B.     Trim the meat (cut off the excess fat)

Directions:

1.      Pre-heat the oven to 350° F

2.      Put the meat in an oven safe container like a shallow pan.

3.      Spread about half to three quarters of the sauce from above all over the pork.

4.      Roast the pork until the internal temperature reaches 160° which should take from 45 minutes to an hour and a quarter.

5.      Baste the roast once or twice using the drippings and reserved sauce.

6.      Let it rest for around 10 minutes so the juices can redistribute throughout the roast.  Makes it tastier and less sloppy when you carve.

I cut a few potatoes into thirds and fourths, depending on the size, and placed them alongside the roast before baking.  The sauce gave it a good flavor.