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Roast Pork with Maple and Mustard Glaze

Reviewed: Feb. 6, 2012
Wow, this was delicious! It's been a long time since I've tried a new recipe that warranted a 5 star review. I made exactly as written except I cooked the sauce the thicken prior pouring over the roast. I used a Boston butt since it was on sale. Worked perfectly. The flavor is unique and not too sweet. We had plenty left over and used the remaining meat the next night in House Fried Rice (found here on All Recipes). This one's a keeper!
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