Pork Roast with Mustard Glaze
- by Omaha Steaks
Who says you have to serve turkey or prime rib for the holidays and special occasions? Try something new this holiday season and serve a juicy, flavorful pork roast with a delicious mustard glaze. This simple recipe from our executive chef team adds a sweet richness to the pork that will wow your taste buds.
The flavors in this mustard glaze recipe perfectly compliment Omaha Steaks boneless pork loin roast. The white wine and vinegar in this recipe cut the richness. The apricot jam in the glaze brings out the natural sweetness of the pork. The yellow and brown mustard seeds add visual and textual contrast to the dish. It’s a delicious and stunning topping for your holiday centerpiece.
This mustard glaze is a versatile recipe that can be served as a dipping sauce or as a glaze. It’s not only delicious on pork, but pairs well with seafood and ham too. If you’re using as a glaze on a ham or pork roast, add the glaze to the meat the last 30 minutes of roasting. For pan cooked shrimp, add the glaze the last minute of cooking for an amazing main course.
Prepare the mustard glaze up to three days in advance. Use as a glaze for your roast or serve as a sauce at your family dinner.
Cooking the pork roast
Our expert butchers cut our boneless pork loin roast with a 1/8” fat cap so it’s self-basting – which creates more juiciness and flavor. You can cook it in the smoker or on the grill, but for the holidays, we recommend the sear and slow roast method.
Sear and Slow Roast Method
Thaw roasts 24-48 hours in refrigerator. Preheat the oven to 250°F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to cooking times in this roast cooking chart (based on fully thawed roasts) below and use a kitchen thermometer. Allow 15-20 minutes resting time before serving.
To glaze your pork roast, add the mustard glaze the last 30 minutes of cooking. Don’t forget to pair your holiday dinner with our delicious (and incredibly easy) steakhouse sides and decadent desserts.
A delicious, slightly sweet sauce or glaze.
- 1 ½ c. white wine
- 2/3 c. white wine vinegar
- ¾ c. apricot jam
- 2 T. mustard seeds yellow
- 2 T. mustard seeds brown
- 1 tsp. salt
- ½ tsp granulated garlic
- ¾-1 tsp. chili flakes
Combine all ingredients except for chili flakes in a medium saucepan over medium heat. Bring to a boil, then turn down to low and simmer for 25 minutes or until reduced by 1/3.
Remove from heat and stir in chili flakes.
May be prepared up to 3 days in advance. Reheat or bring to room temperature to use as a glaze or serve as a sauce for your holiday ham or boneless pork loin roast.
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