This sweetly glazed pork is a welcome change from the traditional holiday ham. It's great for a buffet because it's pre-sliced, spread with sauce, and then reassembled.
GLAZED:
1/2 c. vegetable oil
1/2 c. finely chopped onion
2 c. maple syrup
1/2 c. cider vinegar
3 tbsp. Dijon mustard
2 1/2 tbsp. Colman's dry mustard
1 tsp. black pepper
1 (4 lb.) boneless loin pork roast
Thinly sliced pumpernickel or rye bread for serving
MAPLE - MUSTARD SAUCE:
1 c. half & half
3 tbsp. dry mustard
1 tbsp. all-purpose flour
1/2 c. maple syrup
1/2 tsp. salt
2 lg. egg yolks, room temperature
1/4 c. cider vinegar
2 tbsp. Dijon mustard
To make the Glaze: Whisk the oil, onion, syrup, vinegar, Dijon and dry mustard, and pepper in a medium saucepan. Place the pan over moderately high heat and boil, stirring occasionally, until the mixture is reduced to 1 3/4 cups (about 20 minutes).
Preheat the oven to 425 degrees. Dry the pork with paper towels and remove as much fat as possible. Brush the glaze over the entire roast. Place the roast on a rack in a shallow pan lined with foil. Roast for 30 minutes, brushing with the glaze every 15 minutes. Reduce the oven temperature to 375 degrees. Bake for 35 to 45 more minutes or until a meat thermometer inserted in the middle of the roast reads 150 degrees. Brush the roast with glaze every 10 minutes, using about half the glaze. Remove the roast from the oven and cool to room temperature. Wrap it in foil and refrigerate until it is well chilled. Refrigerate reserved glaze.
To make Maple-Mustard Sauce: Mix half & half and dry mustard in a medium saucepan. Let the mixture sit 5 minutes to soften the mustard. Whisk in the flour, syrup, salt, egg yolks, vinegar, and Dijon. Cook over moderate heat, whisking constantly, until the mixture comes to a full boil and thickens. Boil for 1 minute, whisking constantly. Remove it from the heat, place in a bowl, and cover with plastic wrap directly on the mustard. The mustard sauce may be refrigerated, covered, for several weeks. Stir before using. Serve at room temperature.
Slice the meat as thin as possible; do not be concerned if some of the pieces fall apart. Spread one side of each slice with the remaining glaze and press the slices together, reforming the roast. Tie the roast with string to hold it together. Re-wrap it in foil and refrigerate for several hours or overnight.
Several hours before serving, bring the roast to room temperature. Remove the string and place the roast on a serving platter. Discard any juices which collect in the foil. Serve the roast at room temperature with desired bread and Maple-Mustard Sauce.
Makes about 30 thin slices; serves 14 to 16 as part of a buffet.
