Mustard, Sage & Maple Glaze

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

Mustard, Sage & Maple Glaze
about 1-1/2 cups
by 1  person
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  • 1 tablespoon olive oil
  • 1 medium-small yellow onion (6 ounces), cut into medium dice (to yield 1 cup)
  • 4 cloves garlic, coarsely chopped
  • 1/3 cup coarsely chopped fresh sage (about 1-1/2 bunches)
  • 1/2 cup Dijon mustard
  • 1/2 cup pure maple syrup
  • 1 tablespoon soy sauce
  • 1/4 teaspoon kosher salt
  • Pinch freshly ground black pepper
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What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

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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