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.
Servings: 8 servings
Calories: 396kcal
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 tablespoon ground ginger (I grated about 1 tablespoon fresh ginger)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 Tbsps Dijon mustard
- 1 tablespoon pure maple syrup
Maple Mustard Sauce
- 1 tablespoon butter
- 1 small onion finely diced
- 1 tablespoon flour
- 1 cup chicken stock
- 2 Tbsps Dijon mustard
- 2 Tbsps pure maple syrup
- 1 Tbps soy sauce
- ½ teaspoon salt
- ½ 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