Ready in 45 minutes
Every weeknight cook's dream: a dinner complete from the oven! Leftover roast, thinly sliced, makes great sandwiches for tomorrows lunches.
"I altered this recipe slightly to make it more suitable for my slow cooker by not adding the vegetables since the slow cooker tends to make them mushy. I cooked it on high for about 4 hours, and cooked my vegetables separately. It worked very well."- taxnerd
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Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes. Roast in a 350 degree F. oven until internal temperature of pork, measured with a meat thermometer, reaches 155-160 degrees F. and vegetables are tender, about 45 minutes to 1 1/4 hours. Remove from oven; slice roast to serve with vegetables.
Republished with Permission, National Pork Council
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srbodlak 1 year agoPork got dry.
heidicolgroveanderson 1 year ago
LeslieSanders 2 years agoA very good flavor but be careful. In the last 15 minutes of cooking the maple gravy burned around edges of pan and turned to cement. A good thing the carrots were on top of the meat.
Wiccagal 2 years agoReally yummy glaze, made the pork juicy and sweet.
taxnerd 5 years agoI altered this recipe slightly to make it more suitable for my slow cooker by not adding the vegetables since the slow cooker tends to make them mushy. I cooked it on high for about 4 hours, and cooked my vegetables separately. It worked very well.
tyson 8 years agoRepublished with Permission, National Pork Council [I posted this recipe.]