Maple-Glazed Pork Roast with Smoked Paprika
Appears in Cook's Illustrated March/April 2003
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.
WHY THIS RECIPE WORKS
An unexpected technique yielded tender, juicy pork when we experimented with our maple-glazed pork roast recipe. We found that searing the roast first on the stovetop ensured a crisp, caramelized crust before reducing the maple syrup in the...