Maple-Glazed Pork Roast
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Appears in Cook's Illustrated March/April 2003, America's Test Kitchen TV
An unexpected (and easy) technique yields tender, juicy pork with a rich, clingy glaze that packs pure maple flavor—all in less than an hour.
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WHY THIS RECIPE WORKS
Maple-glazed pork roast often falls short of its savory-sweet promise. Many roasts turn out dry (a constant concern when cooking today’s lean pork), but the glazes often present even bigger problems. Most are too thin to coat the pork prope...
