Mustard, Sage & Maple Glaze
Recipe from Fine Cooking Magazine

This glaze is used in Mustard, Sage & Maple-Glazed Pork Roast with Garlic-Roasted Potatoes.


Mustard, Sage & Maple Glaze

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Servings: Yields about 1-1/2 cups
Related Categories: Sauces
 
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Ingredients
  • 1  tablespoon
    olive oil
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  • 1 
    medium-small yellow onion (6 ounces), cut into medium dice (to yield 1 cup)
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  • 4 
    cloves garlic, coarsely chopped
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  • 1/3  cup
    coarsely chopped fresh sage (about 1-1/2 bunches)
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  • 1/2  cup
    Dijon mustard
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  • 1/2  cup
    pure maple syrup
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  • 1  tablespoon
    soy sauce
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  • 1/4  teaspoon
    kosher salt
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  •  
    Pinch freshly ground black pepper
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Directions
1.
Heat the oil in a medium saute pan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion softens, about 5 minutes. Set aside until cooled to room temperature. Puree the onion and garlic with all of the remaining ingredients in somewhat smooth. Keep covered in the refrigerator until ready to use on the pork roast. You could also use this glaze on pork tenderloin or even roast chicken; put it on chicken halfway through cooking.

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