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READY IN 3+ hrs

Maple Glazed Pork Loin

Read Reviews (60)

"Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad." — missdixie

Ingredients Edit and Save

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Original recipe makes 10 servings Change Servings

1 (5 pound) pork loin roast
1/4 cup butter, melted
1/4 cup white vinegar

1/3 cup light maple flavored pancake syrup
1 tablespoon cornstarch
1/4 cup brown sugar

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Directions

Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

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PREP 2 hrs
COOK 1 hr
READY IN 3 hrs 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 23, 2006

You can also wrap the loin in bacon...the maple blends nicely with that flavor.

—roastedredpepper

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Most Helpful Critical Review

Feb 11, 2011

This was easy to make but not very tasty. Hardly anyone in my family liked it. Also, the cooking time was waaaay off. My 5.5 lb. pork loin roast had to cook much longer.

—momof10

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75 Ratings

Dec 13, 2006

This was good. My first time making a pork roast & it couldn't be easier! I used soy sauce in place of the vinegar.

—jennilyn77

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Jan 16, 2007

Made this when my in-laws came for dinner Sunday. Delicious flavor, so easy to prepare. I had a large pork loin, so doubled the marinade. I used 1/4 cup vinegar and 1/4 cup soy sauce. Kept some out for drizzling over the pork when it was done. Everyone loved it. Will make again!

—Wintermom

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Nov 18, 2009

My kids and husband were still raving about this 3 hours after dinner. I doubled the glaze and used soy sauce in place of the vinegar. I did not follow the directions for roasting. I had a 12 inch boneless pork loin that I roasted at 350 (uncovered) for about 80 minutes (fat side UP), and it was moist, flavorful and so tender. I marinated the meat for about 4 hours and it came out great. I also threw potatoes in at the start. My kids took the leftovers and made sandwiches. Very nice glaze!

—BroncosFan

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Oct 10, 2006

This was absolutely fabulous!!! I replaced the vinegar with soy sauce and basted the roast every 10 - 15 minutes during the last hour in the oven. I just might try this on the grill.

—REDNECKMACHINIST

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Apr 23, 2006

This was very good but I think next time I will replace the vinegar with soy sauce.

—Wilemon

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Feb 08, 2006

This a great recipe for people who are diabetic. My dad loves it

—PATTIBENSON

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Nutrition

Calories
392 kcal
20%

Carbohydrates
7.5 g
2%

Cholesterol
120 mg
40%

Fat
22.9 g
35%

Fiber
0 g
< 1%

Protein
36.7 g
73%

Sodium
110 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maple Glazed Pork Loin

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 392
Calories from Fat: 206

% Daily Value *
Total Fat 22.9g 35 %
Saturated Fat 9.8g 49 %
Cholesterol 120mg 40 %
Sodium 110mg 4 %
** Potassium 509mg 14 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 0g < 1 %
Protein 36.7g 73 %
Sugars 6.6g
Vitamin A 3 %
Vitamin C 1 %
Calcium 4 %
Iron 15 %
** Thiamin 85 %
** Niacin 104 %
** Vitamin B6 31 %
** Magnesium 9 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.