Maple Roasted Pork


by: Carrie's Experimental Kitchen

The maple syrup mixed with the horseradish, mustard and fresh rosemary was a wonderful combination for this pork roast and would even make a great marinade for pork chops as well if you're low on time.


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serves: 4

4 lb Pork Loin End Roast, bone-in

1/4 c Maple Syrup

1 tsp Horseradish

1 tsp Dijon Mustard (I used Grey Poupon)

1 tbsp Fresh Rosemary, chopped

1 clove Garlic, minced

Kosher Salt, to taste

Fresh Ground Pepper, to taste

1 c Low-Sodium Chicken Broth

Nutrition Facts
Maple Roasted Pork

Servings Per Recipe: 4

Amount per Serving

Calories: 818

  • Total Fat: 38.3 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 290.6 mg
  • Sodium: 253.4 mg
  • Total Carbs: 14.5 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 12.1 g
  • Protein: 98.2 g

how is this calculated?

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1.  In a bowl, mix together the maple syrup, horseradish, mustard, rosemary, garlic, salt and pepper until well blended.

2.  Add the meat to an oven safe dish and baste the pork with the syrup mixture. Add the chicken broth to the bottom of the pan and bake at 350 degrees for about 2 1/2 hours (figure on 25-30 minutes per pound), basting every 30 minutes.

3.  After the meat has reached the desired internal temperature, remove from oven and let rest for 15 minutes before slicing. (You may have to add more broth towards the end if you want to make a gravy, we just ate it au jus).

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