Ingredients
- 1.2 kg boneless pork loin
- 30 ml olive oil
- 45 ml Dijon mustard
- 75 ml Québec maple syrup
- 30 ml apple cider vinegar
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp salt
- Black pepper
- 250 ml chicken stock
Method
- Whisk maple syrup, mustard, vinegar, garlic, thyme, salt, and pepper.
- Coat the pork with half the mixture and let it stand for 30 minutes.
- Sear the loin in oil, place it in a roasting pan, and pour in the stock.
- Roast at 175°C, basting twice with the remaining maple mixture, until the center reaches 63°C, about 45 minutes.
- Rest 10 minutes, reduce the pan juices briefly, and slice the pork.
Conversion and rationale
Original sweetener (classic version): 75 g honey in the traditional mustard glaze
Conversion used: Replace 75 g honey with 75 ml maple syrup; reduce stock by 30 ml because maple is thinner, and roast 15°C below a standard 190°C recipe.
Why Quebec maple syrup: Maple brings a woodsy caramel note that complements mustard and pork without masking the meat. The direct swap keeps the classic glaze practical and locally rooted.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →