Ginger Crusted Roast Pork with Maple Mustard Sauce

Ginger Crusted Roast Pork with Maple Mustard Sauce!  Where have you been all my life? The Ginger Crusted Pork Roast is  the perfect foil for this simple, amazing sauce. 

I found this recipe in a 2003 Holiday issue of the LCBO’s Food and Drink magazine. I find that recipes I skip over one year will suddenly draw my attention another year.  (And yes…hoarding  collecting recipe magazines is my guilty pleasure!)

The original recipe called for 4 pork tenderloins but I happened to have a boneless loin roast in my freezer so I used that.  I am sure the only difference would be the cooking time which I will list in the Recipe Notes.

This recipe was part of a suggested New Year’s Eve menu, along with Sheet Pan Balsamic Roasted Baby Potatoes and Carrots. The first time I made it with just carrots and onions because I had a plethora of potato dishes from my Can You Cook Accidentally Frozen Potatoes?  experiment.

This roast is so good I served it again a week later for a dinner party.  This time I did roast the potatoes and carrots.  It makes a very easy meal because you can roast both the meat and the vegetables in the oven at the same time.  You just have to gauge your timing so they are both done at the same time.

Back to the pork roast… the maple/mustard sauce and the ginger panko coating may have helped the roast retain its moisture.  It was tender and delicious.  And I can’t say enough good things about the Maple Mustard Sauce.  I can’t believe I have never come across that combination before!

Trust me – this is one of the easiest menus worthy of entertaining!

Wine Pairing for Ginger Crusted Roast Pork with Maple Mustard Sauce

The subtle spicy notes of ginger in this recipe make for a fun pairing.  A spicy off-dry Gewurtztraminer would go great with the ginger and maple notes of the roast.  A Riesling would also be a good choice.  Gruner Veltliner is famous for a few spicy notes as well so that would be a good dry white option.

And… Sparkling wines often have ginger notes throughout or on the finish so consider one of those as well.

Ginger Crusted Roast Pork with Maple Mustard Sauce

Pork loin with a crispy, spicy crust and a rich maple mustard sauce make for one delicious meal.

No ratings yet

Cook ModePrevent your screen from going dark

Print Pin Rate

Course: Main Dish

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 35 minutes mins

Servings: 8 servings

Ingredients

Ginger Crusted Roast Pork

• 3 lbs boneless pork loin roast trimmed of any visible fat (See Note 1 for pork tenderloins)
• 1 cup Panko or coarse dry bread crumbs
• 1 Tbsp ground ginger (I grated about 1 Tbsp fresh ginger)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbsps Dijon mustard
• 1 Tbsp pure maple syrup

Maple Mustard Sauce

• 1 Tbsp butter
• 1 small onion finely diced
• 1 Tbsp flour
• 1 cup chicken stock
• 2 Tbsps Dijon mustard
• 2 Tbsps pure maple syrup
• 1 Tbps soy sauce
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Instructions

Ginger Crusted Roast Pork

• Preheat oven to 375 degrees.
• In a separate bowl, mix panko, ginger, salt and pepper until evenly mixed.
• In a separate cup mix the mustard and maple syrup.
• Using a brush, coat the roast on all sides and ends with the mustard mix.
• Roll the roast in the bread crumb mixture, coating all sides and ends.
• Place roast on a shallow baking pan. (I set pork on a rack over a foil lined baking sheet to keep the bottom crust crisp.)
• Roast about 25 minutes per pound or until internal temperature reaches 160 degrees F.
• Remove from oven and cover loosely with foil for about 10 minutes. Carve and serve with Maple Mustard Sauce.

Maple Mustard Sauce

• While pork is roasting, melt butter in small sauce pan over medium-high heat. Cook onions about 5 minutes until they get soft. Sprinkle flour over the onions and stir. Cook about 1 minute more.
• Combine stock, mustard, maple syrup, soy sauce, salt and pepper. Add to the onion mixture and bring to a boil. Gently boil and stir for about 5 minutes until sauce thickens slightly.
• Sauce can be made ahead and cooled. Will keep about 2 days in the refrigerator.

Notes

Note 1:  You can also use the sauce and coating on 4 pork tenderloins. Spread tenderloins out on a baking sheet and roast about 25 minutes or until internal temperature reaches 160 degrees F. Cover loosely with foil for about 5 minutes before carving and serving.

 

Nutrition

Calories: 396kcal | Carbohydrates: 11g | Protein: 37g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 572mg | Potassium: 0.3mg | Fiber: 1g | Sugar: 5g