Comments on: A Good Pork Recipe That Uses Maple Syrup?

By: a cabingirl

a cabingirl — Sun, 27 Sep 2009 08:31:42 +0000

I just ran this as a feature in March:
1 boneless pork loin rubbed with 2T dijon mustard , 1T black pepper and 1 t salt.
Bake the loin @ 305 until it’s 140 F in the center.
For the sauce:
2 c Apple cider vinegar heated to a boil.
Whisk in 1.5 c maple syrup and 1/2 c dijon mustard.
Reduce it to a nice sauce consistancy.
Slice the pork loin and drizzle with the sauce.
Super simple and huge flavor!
Enjoy!

By: kalabass

kalabass — Sun, 27 Sep 2009 07:56:03 +0000

Stuffed acorn squash with Sweet Sausage
Sausage:
Ingredients
2 lbs ground lean pork
1 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon cumin
1/4 teaspoon ginger
1 bay leaf, crumbled
1/2 teaspoon pepper
Mix pork thoroughly with all ingredients and chill.
Squash
Ingredients:
3 medium-size acorn squash
1/2 teaspoon salt
Water
2 pounds lean ground pork sausage
6 tablespoons maple syrup
1/4 cup melted butter
Cut squash in half, then remove seeds, and sprinkle with salt. Place cut side down in shallow baking dish. Add 1/2 inch boiling water. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Drain.
Brown sausage and crumble into small pieces. Spoon 1 tablespoon maple syrup and 1 1/2 teaspoons butter in each squash cavity. Spoon sausage over.. Bake until squash is tender.

By: !!!Gunt Lover!!!!

!!!Gunt Lover!!!! — Sun, 27 Sep 2009 07:02:20 +0000

1 pound lean ground pork
3/4 pound deli-sliced honey-baked ham, coarsely chopped
2 tablespoons pure maple syrup
1 tablespoon grill seasoning
2 teaspoons hot pepper sauce
1/2 teaspoon dry mustard
2 tablespoons extra-virgin olive oil
Four 1/2-inch-thick slices fresh pineapple
4 kaiser rolls, split and toasted
1 cup pineapple or mango chutney
8 red-leaf lettuce leaves
1 red onion, thinly sliced
In a large bowl, combine the pork, ham, maple syrup, grill seasoning, hot sauce and mustard. Form into 4 patties. Set aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add the pineapple slices and cook, turning once, until golden, about 5 minutes. Transfer the pineapple to a plate and set aside.
In the same skillet, heat the remaining oil over medium-high. Add the burgers and cook, turning once, until cooked through, 8 to 10 minutes.
Place 1 burger on each roll bottom. Top with chutney, lettuce, a pineapple slice, onion and a roll top.

By: Rukia Kuchiki

Rukia Kuchiki — Sun, 27 Sep 2009 06:49:32 +0000

MAPLE – GLAZED ROAST PORK WITH MAPLE -
MUSTARD SAUCE
This sweetly glazed pork is a welcome change from the traditional holiday ham. It’s great for a buffet because it’s pre-sliced, spread with sauce, and then reassembled.
GLAZED:
1/2 c. vegetable oil
1/2 c. finely chopped onion
2 c. maple syrup
1/2 c. cider vinegar
3 tbsp. Dijon mustard
2 1/2 tbsp. Colman’s dry mustard
1 tsp. black pepper
1 (4 lb.) boneless loin pork roast
Thinly sliced pumpernickel or rye bread for serving
MAPLE – MUSTARD SAUCE:
1 c. half & half
3 tbsp. dry mustard
1 tbsp. all-purpose flour
1/2 c. maple syrup
1/2 tsp. salt
2 lg. egg yolks, room temperature
1/4 c. cider vinegar
2 tbsp. Dijon mustard
To make the Glaze: Whisk the oil, onion, syrup, vinegar, Dijon and dry mustard, and pepper in a medium saucepan. Place the pan over moderately high heat and boil, stirring occasionally, until the mixture is reduced to 1 3/4 cups (about 20 minutes).
Preheat the oven to 425 degrees. Dry the pork with paper towels and remove as much fat as possible. Brush the glaze over the entire roast. Place the roast on a rack in a shallow pan lined with foil. Roast for 30 minutes, brushing with the glaze every 15 minutes. Reduce the oven temperature to 375 degrees. Bake for 35 to 45 more minutes or until a meat thermometer inserted in the middle of the roast reads 150 degrees. Brush the roast with glaze every 10 minutes, using about half the glaze. Remove the roast from the oven and cool to room temperature. Wrap it in foil and refrigerate until it is well chilled. Refrigerate reserved glaze.
To make Maple-Mustard Sauce: Mix half & half and dry mustard in a medium saucepan. Let the mixture sit 5 minutes to soften the mustard. Whisk in the flour, syrup, salt, egg yolks, vinegar, and Dijon. Cook over moderate heat, whisking constantly, until the mixture comes to a full boil and thickens. Boil for 1 minute, whisking constantly. Remove it from the heat, place in a bowl, and cover with plastic wrap directly on the mustard. The mustard sauce may be refrigerated, covered, for several weeks. Stir before using. Serve at room temperature.
Slice the meat as thin as possible; do not be concerned if some of the pieces fall apart. Spread one side of each slice with the remaining glaze and press the slices together, reforming the roast. Tie the roast with string to hold it together. Re-wrap it in foil and refrigerate for several hours or overnight.
Several hours before serving, bring the roast to room temperature. Remove the string and place the roast on a serving platter. Discard any juices which collect in the foil. Serve the roast at room temperature with desired bread and Maple-Mustard Sauce.
Makes about 30 thin slices; serves 14 to 16 as part of a buffet.
OR
EASY BOSTON BAKED BEANS
1 large Vidalia or Sweet Spanish onion, thinly sliced
1/2 tsp olive oil or butter
3 slices bacon, finely chopped
24 oz jar Great Northern beans, rinse and drain
1/2 tsp onion powder
28 oz can Pork and Beans
1 tablespoon molasses or maple syrup
1 cup ketchup
1/3 cup Open Pit Hickory flavored BBQ sauce
Saute Vidalia or Sweet Spanish onion in with bacon and 1/2 tsp olive oil or butter for 5 minutes).
In a 4-5 quart baking dish or Crock-Pot, combine Pork and Beans, ketchup, BBQ sauce, onion powder, molasses or maple syrup. Add onion and bacon.
Bake, uncovered at 350F about 30-35 minutes in oven or 2 hours on high in Crock-Pot.
Stir 2-3 times during baking. Serve.
JM