Mustard, Sage & Maple Glaze
Recipe from
Fine Cooking Magazine
This glaze is used in Mustard, Sage & Maple-Glazed Pork Roast with Garlic-Roasted Potatoes.

Servings:
Yields about 1-1/2 cups
Ingredients
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1 tablespoonolive oilsee savings

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1medium-small yellow onion (6 ounces), cut into medium dice (to yield 1 cup)see savings

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4cloves garlic, coarsely choppedsee savings

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1/3 cupcoarsely chopped fresh sage (about 1-1/2 bunches)see savings

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1/2 cupDijon mustardsee savings

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1/2 cuppure maple syrupsee savings

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1 tablespoonsoy saucesee savings

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1/4 teaspoonkosher saltsee savings

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Pinch freshly ground black peppersee savings

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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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