3 lb pork loin roast
1 tbsp and 1-3/4 tsp butter, melted
1 tbsp and 1-3/4 tsp white vinegar
2 tbsp and 1/2 tsp light maple-flavored pancake syrup
1-1/4 tsp cornstarch
1 tbsp and 1-3/4 tsp brown sugar
Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
Preheat the oven to 350°F. Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145°F when taken with a meat thermometer.
Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.
Save by using Aunt Jemima Syrup and Serve with Hanover Brown Sugar & Bacon Baked Beans.
Prices Valid July 10, 2016 to July 16, 2016
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