Maple Glazed Rack of Pork Roast
This Maple Glazed Rack of Pork is a show-stopping centerpiece for any dinner table. Coated in a smoky-sweet dry rub and finished with a luscious maple syrup glaze, this roast delivers a perfect balance of savory and sweet flavours. With its tender, juicy meat and stunning presentation, it is guaranteed to impress your guests.
Ingredients
For the Pork
- 1 x 6-bone Frenched Rack of Pork 3 to 4 lbs – excess fat trimmed
- 1 ½ tablespoons dry rub recipe below
- ¾ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- ¾ cup pure maple syrup
Dry Rub
- 1 ½ teaspoon sweet paprika
- ¾ teaspoon sea salt
- ½ teaspoon mustard powder
- ½ teaspoon black pepper
- ½ teaspoon brown sugar
- ¼ teaspoon rubbed sage
- ¼ teaspoon chipotle pepper powder
- ¼ teaspoon Chinese 5 Spice
- ⅛ teaspoon cinnamon
Instructions
Dry Rub
- Combine all dry rub ingredients in a small bowl.
Prepare the Pork
- Remove the rack of pork from the fridge and pat dry with paper towels.
- (Optional) Wrap each individual bone with aluminum foil for a polished presentation.
- Rub all sides of the pork with the dry rub.
- Place the pork on a sheet pan and allow it to sit at room temperature for 30-60 minutes.
Preheat the Oven
- Set your oven to 325°F.
Sear the Pork
- Heat a small roasting pan or oven-safe skillet over medium-high heat on the stovetop.
- Add 1-2 tablespoons of neutral oil (e.g., canola or vegetable oil) and heat until shimmering.
- Carefully sear the rack of pork on all sides, including the fat cap, until golden brown, about 2-3 minutes per side. Use tongs to handle the roast gently.
Roast the Pork
- Place the pork, fat side down, in the oven and roast uncovered until the internal temperature (measured away from the bone) reaches 135°F, about 45 minutes to 1 hour. (While the roast cooks, make the maple glaze.)
- Using tongs, lift the roast up so the bones are pointing up for basting. Pour or brush half of the glaze, over the pork then return it to the oven for 10 minutes. Brush again with the remaining glaze and continue roasting until the internal temperature reaches 145°F (this will only take a few minutes).
- Tip: Add a little water to the pan to prevent the glaze from burning as it drips.
Make the Maple Glaze
- In a small saucepan, combine the apple cider vinegar and Dijon mustard. Bring to a boil.
- Reduce the heat to low and whisk in the maple syrup. Keep the glaze warm over low heat.
Rest and Serve
- Remove the pork from the oven and loosely cover it with foil. Let it rest for 15 minutes.
- Slice between the bones into individual portions and serve with the remaining warm glaze, spicy bomba potatoes and orange-glazed carrots.
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
Tips for Success:
- Presentation Perfection: Wrapping the bones in foil prevents them from darkening too much during roasting.
- Thermometer Check: Use an instant-read thermometer to ensure precise doneness.
- Maple Syrup Quality: Opt for pure maple syrup for the best flavour—avoid pancake syrups or maple-flavoured substitutes.
- Side Pairings: Serve with roasted root vegetables, creamy mashed potatoes, or a crisp apple fennel slaw for a balanced meal.
- Leftovers: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the pork.
Tried this recipe?Let us know how it was!