It’s no secret that I’ve fallen in love with pork recently.
I used to think of it as the “other” white meat, which terrified me as a child. I couldn’t equate the pinkness of a pig to a white meat so… I thought it was some sort of scary meat like alligator that my mom was trying to get me to eat.
Therefore, I refused to eat it. Well, except for bacon of course, because that has some pink to it…
But tastes can change. Lately, I have been all about the pork.
It’s a lean meat, but it’s also so tender and takes on flavors so well. It’s just plain delicious, and when you cook it the right way, oh man – it’s downright mouthwatering.
There are tons of tried and true pork recipes out there, and I’ve recently been preparing tenderloin or roasts in the electric pressure cooker, but I have to say that this is the easiest and most flavorful all-in-one meal that I’ve tried.
What makes it so easy, you ask? Well, all you have to do is start by seasoning the meat with a simple combination of salt and pepper. You sear it on all sides, to lock in the juiciness of the meat.
After that, you make a maple syrup based sauce with just four simple ingredients that you probably already have in your pantry right now. The roast gets glazed in the sauce, and then the root vegetables get the same treatment.
The meat and vegetables get a trip to the oven to roast until everything is tender and cooked through, and then it’s time to eat!
Pretty darn easy, am I right?
Not only is this recipe incredibly simple, the maple syrup sauce is stunningly tasty as well.
The combination of sweet, smoky, and spicy flavors is, simply put, incredible. This meal is simple to make, but everyone will think that you spent hours in the kitchen preparing it.
It’s sweet and savory, which is one of those combinations of contrasting flavors that gets me every single time.
And the best part for a busy lady like myself is that this whole meal comes together in just one skillet.
Only one pan to wash when dinner’s over? I’m in!
I highly recommend using a cast iron skillet to make this meal. You can use any oven-safe heavy-duty skillet, but I feel like cast iron is really the only way to go. It really helps to create a nice crust on the outside of the meat in a way that other skillets simply cannot.
Plus, when your beloved pan is seasoned well, it’s that much easier to clean. Everything just comes right off under a steady stream of hot water.
I am ever so grateful that my grandmother passed down her cast iron skillet to me. It’s the one pan that I use more than anything else in my kitchen, and it’s so perfectly seasoned. If you don’t have one, I highly recommend getting one because it’ll totally change the way you cook.Print
Maple Glazed Pork Roast with Root Vegetables
- Total Time: 1 hour, 25 minutes
- Yield: 6 servings 1x
This maple glazed roasted pork roast with root vegetables is an ultra juicy cut of meat that will leave everyone around the table raving.
- 4 medium Yukon Gold potatoes (about 1 ¼ to 1 ½ lbs)
- 2 medium turnips (about 2 lbs)
- 4 medium carrots (about 1/2 lb)
- 1 large yellow onion (about 1 cup chopped)
- 1/2 tsp salt, divided
- 1/2 tsp freshly ground black pepper
- 1 boneless pork loin roast (about 3 lbs)
- 2 Tbsp canola oil
- 1/3 cup pure maple syrup
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cumin
- Pinch of ground cloves
- Preheat oven to 325˚F.
- Scrub the potatoes. Peel the turnips, carrots, and onion. Cut all vegetables into 1-inch chunks.
- Sprinkle pork with 1/4 teaspoon salt and 1/2 teaspoon pepper on all sides.
- Heat oil over medium-high heat in a large ovenproof skillet or cast iron pan. Place roast in the pan fatty side down. Cook until well browned, about 3-4 minutes. Repeat on all sides until entire roast is browned. Transfer pork to a plate and set aside. Pour off excess fat from pan.
- In a small bowl, stir together maple syrup, cayenne, cumin, and cloves.
- Place the skillet back over medium heat and pour in the syrup mixture. It will bubble quickly. Cook for 30 seconds, stirring constantly. Remove skillet from heat and return pork to pan. Turn to coat all sides with syrup mixture.
- Add potatoes, turnips, carrots, and onions. Stir again to coat with the remaining syrup. Sprinkle entire dish lightly with remaining 1/4 teaspoon salt.
- Place skillet in the oven and roast for 45-55 minutes, or until pork registers 145˚F when a thermometer is inserted into the center of the meat.
- Transfer pork to a cutting board. Let meat rest 5 minutes before slicing. Serve with the glazed vegetables.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Pork
- Method: Roasting
- Cuisine: Dinner
Keywords: roast pork, root vegetables, pork, maple syrup
Cooking By the Numbers…
Step 1 – Chop Vegetables and Measure Remaining Ingredients
Wash all of the vegetables well with a scrub brush.
Get out your vegetable peeler, and peel the turnips and carrots. Remove the stem and root ends. Peel the onion.
Using a sharp chef’s knife and a sturdy cutting board, cut the root vegetables into 1-inch chunks.
Note: It’s important to cut the vegetables into small, equally sized pieces so that they will finish cooking at the same time as the pork. If they aren’t fork-tender when the meat is done, you can remove the pork from the pan and continue roasting the vegetables as needed while the meat rests.
Measure out all of the remaining ingredients as listed on the ingredients list.
Preheat your oven to 325˚F.
Step 2 – Brown the Meat
Season the pork on all sides with half of the salt and all of the freshly ground black pepper.
Add the oil to a large ovenproof skillet, and place it over medium-high heat. This is the perfect opportunity to use your favorite cast iron pan.
Once the oil is hot and shimmering, add the roast, fatty side down.
Now, it’s time to sear the roast. Cook until the pork is well browned, about 3 to 4 minutes, without flipping or moving the meat around. Repeat on all sides until it’s browned all over. Transfer the roast to a plate and set it aside.
Pour off any excess fat from the pan and discard it.
Step 3 – Make the Glaze
Stir together the pure maple syrup, cayenne, cumin, and cloves in a small bowl.
Return the skillet to medium heat. Add the syrup mixture and cook, stirring constantly, for 30 seconds.
Remove the pan from the heat and add the pork back to the pan. Turn the roast in the pan, coating it on all sides with the syrup mixture.
Step 4 – Roast with the Vegetables
Add the potatoes, turnips, carrots, and onions to the pan around the roast. Stir the vegetables to coat them in the remaining syrup mixture. Sprinkle all over with the remaining salt.
Place the skillet in the oven and roast for 45 to 55 minutes. The pork should register 145˚F when a meat thermometer is inserted into the center.
Allow the roast to rest for 5 minutes on a cutting board before slicing. Serve with the root vegetables.
What Kind of Maple Syrup Should I Use?
For this particular recipe, you definitely want to make sure you are using 100% pure maple syrup. Don’t get any of that “maple flavored” stuff that’s made with high-fructose corn syrup. Make sure it’s pure, natural syrup to get the best flavor.
Personally, I recommend skipping the Fancy Grade A because it’s pretty light in terms of maple flavor. Instead, opt for my personal favorite, the slightly darker Grade A Medium Amber. If you like even more of a sweet and earthy boost of maple, go for Grade A Dark Amber or Grade B.
For more inspiring pork recipes, check out the following from Foodal:
- Balsamic Dijon Pork Loin with Sweet Potatoes, Onions, and Carrots
- Hasselback Herb Roasted Pork Tenderloin with Pears
- Apple Cider Marinated Pork Chops
What kind of maple flavor do you like the most – light or dark? Tell us in the comments below. Once you try the recipe, be sure to come back to rate it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 4, 2011. Last updated: November 16, 2021 at 17:32 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.
1 thought on “Spicy-Sweet Maple Glazed Pork Roast with Root Vegetables”
This is one of the greatest pork recipes to grace our table ever. Excellent