This recipe for Maple-Glazed Pork Roast with a Smoked Paprika topping has got to be the easiest recipe with such a bold flavor I have made in a long time. Mixing seasonings with maple syrup at first seemed like it would be ultra-sweet. However, the end result was a juicy and moist roast with a touch of heat and just enough flavor. This recipe works because searing the meat ahead of time provides for the roast with the beginnings of a caramelized skin.
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Published July 5, 2022
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Don’t forget the Paprika
It was not until the roast was ready to be roasted, the Maple-Glaze already warmed, that this momma realized she forgot to add the paprika. Not only did this derail me by an hour, but it also caused me to scrap the meal and start over.
Just kidding.
The smoked paprika was just sprinkled over the roast. Then I gave that lug of meat a quick little spin and popped that Dutch oven into the oven. Two hours later, viola, dinner is done! No one in the family even realized the chef made a fatal error. No one realized the smoked paprika was sprinkled on at the last minute, mainly because this Maple-Glazed Pork Roast was SO juicy and flavorful.
Cost for this recipe
The most expensive part of this recipe was the pork shoulder roast. It cost $1.99 at 6.88 pounds. Having a family of six brings with it the necessity to have this large of a roast.
Pork Roast $13.69
Vegetable oil $0.01
Salt $0.12
Paprika $0.00 – gift from my mother! Thanks mom, the smoked paprika tastes AMAZING
Cloves $0.07
Maple Syrup $1.60
Cinnamon $0.07
Cayenne pepper $0.28
The total cost for this meal, using all ALDI ingredients, was $15.84.
Not bad for a delicious dinner that everyone in the family really enjoyed.
ATK nailed it again!
Since buying the America’s Test Kitchen Cookbook, we have yet to find a recipe that is not pleasant. The recipes are delicious, easy to follow and descriptive. The great thing about this cookbook is how easy ATK makes cooking and baking. Additionally, they have tested these recipes, dozens of times, and give the best way to cook or bake that gives the win every time. For example, this recipe for Maple-Glazed Pork Roast is on page 212 of the 2019 edition. Find the most recent edition of the America’s Test Kitchen comprehensive cookbook by clicking the link below.
Or check out their website by clicking the link below. The website has videos, recipes and more. In addition to ATK, you can also click to view Cook’s Country which also has a T.V. show.
America’s Test Kitchen website
Maple-Glazed Pork Roast Recipe
Ingredients
1/3 cup maple syrup
1/8 tsp ground cinnamon
Pinch ground cloves
2 tsp smoked paprika
Pinch cayenne pepper
1 (2 1/2-pound) boneless pork loin roast
3/4 tsp salt
1/2 tsp ground black pepper
2 tsp vegetable oil
Directions
1. Preheat the oven to 325 degrees Fahrenheit and adjust the rack to the middle.
2. In a medium bowl, stir together the maple syrup, cinnamon, cloves and smoked paprika, then set aside.
3. Firstly, on a cutting board, pat the roast dry with paper towels. This is a Pork Shoulder Butt Roast weighing in at just shy of 6-pounds.
4. Secondly, using a chef knife, double butterfly the roast.
*To do this, hold the chef knife parallel to the cutting board, then insert the knife one-third of the way up from the bottom of the roast and cut horizontally, stopping 1/2-inch from the edge. Open the flap, then make another horizontal cut into the thicker portion of the roast. Open up the flap, smoothing out the butterflied rectangle of meat.
5. Season the butterflied roast with salt and pepper. For example, this recipe called for table salt, however I used Pink Himalayan salt.
6. Fold the pork roast and then using kitchen twine, tie the roast at 1 1/2-inch intervals.
7. Place 2 tsp vegetable oil in a heavy 10-inch skillet over medium-high heat until just smoking, then place the seasoned and tied roast, fat side down, in the skillet. Sear for 3 minutes, rotate, and then sear each side for 2 minutes.
7. When all sides are browned, transfer the roast to a large plate and then set aside.
8. Reduce the heat to medium and pour off the fat from the skillet, then add the maple syrup mixture and cook until just fragrant; around 30 seconds.
9. Turn off the heat and then return the roast to the skillet; using tongs, roll the roast in the glaze to coat each side.
10. Place the skillet with the pork roast and the maple glaze into the oven and roast for 35 to 45 minutes or until the internal temperature reaches 140-145 degrees Fahrenheit. Rotate and roll the roast twice during roasting time with a tong. As this roast was 6-pounds, I chose to put the lid on with the hope the juices would stay and not completely dry out the roast.
11. Transfer the skillet from the oven onto the stovetop and then using a tong, remove the Maple-Glazed Pork Roast from the skillet onto a cutting board.
12. Let the skillet or saucepan rest with the drippings for 5 minutes to allow the glaze to thicken.
13. Pour the Maple Glaze over the Pork Roast and let rest for an additional 15 minutes, or until the internal temperature reaches 150 degrees Fahrenheit.
14. Remove the twine and cut the Maple-Glazed Pork Roast into 1/4-inch slices, serve and then enjoy!
~Monica
Recipe for Maple-Glazed Pork Roast
Ingredients for Maple-Glazed Pork Roast with Smoked Paprika
1/3 cup maple syrup
1/8 tsp ground cinnamon
Pinch ground cloves
2 tsp smoked paprika
Pinch cayenne pepper
1 (2 1/2-pound) boneless pork loin roast
3/4 tsp salt
1/2 tsp ground black pepper
2 tsp vegetable oil
Directions for Maple-Glazed Pork Roast with Smoked Paprika
1. Preheat the oven to 325 degrees Fahrenheit and adjust the rack to the middle.
2. In a medium bowl, stir together the maple syrup, cinnamon, cloves and smoked paprika, then set aside.
3. Firstly, on a cutting board, pat the roast dry with paper towels.
4. Secondly, using a chef knife, double butterfly the roast.
*To do this, hold the chef knife parallel to the cutting board, then insert the knife one-third of the way up from the bottom of the roast and cut horizontally, stopping 1/2-inch from the edge. Open the flap, then make another horizontal cut into the thicker portion of the roast. Open up the flap, smoothing out the butterflied rectangle of meat.
5. Season the butterflied roast with salt and pepper.
6. Fold the pork roast and then using kitchen twine, tie the roast at 1 1/2-inch intervals.
7. Place 2 tsp vegetable oil in a heavy 10-inch skillet over medium-high heat until just smoking, then place the seasoned and tied roast, fat side down, in the skillet. Sear for 3 minutes, rotate, and then sear each side for 2 minutes.
7. When all sides are browned, transfer the roast to a large plate and then set aside.
8. Reduce the heat to medium and pour off the fat from the skillet, then add the maple syrup mixture and cook until just fragrant; around 30 seconds.
9. Turn off the heat and then return the roast to the skillet; using tongs, roll the roast in the glaze to coat each side.
10. Place the skillet with the pork roast and the maple glaze into the oven and roast for 35 to 45 minutes or until the internal temperature reaches 140-145 degrees Fahrenheit. Rotate and roll the roast twice during roasting time with a tong.
11. Transfer the skillet from the oven onto the stovetop and then using a tong, remove the Maple-Glazed Pork Roast from the skillet onto a cutting board.
12. Let the skillet or saucepan rest with the drippings for 5 minutes to allow the glaze to thicken.
13. Pour the Maple Glaze over the Pork Roast and let rest for an additional 15 minutes, or until the internal temperature reaches 150 degrees Fahrenheit.
14. Remove the twine and cut the Maple-Glazed Pork Roast into 1/4-inch slices, serve and then enjoy!
~Monica
