Rose Mary Mogan


I created this recipe to add depth in flavor to my Bacon Wrapped Garlic Studded Pork Center Cut Roast.

It added just the right amount of flavor.

A slightly sweet taste to compliment the saltiness & garlic of the Pork Roast.

I wanted it to be just a tad bit different from the Pork Roast I usually make, & I always stud my Lamb Roast with Garlic Slivers, so why not Pork, then to add a slightly sweet taste of the Dijon Brown Sugar with Rum Glaze, I thought would make it a perfect compliment to each other.

I was right, my husband loved it & ate far more pieces than I care to mention.

★★★★★ 1 vote
Enough to glaze a 5 pound Roast
5 Min
15 Min
Stove Top


2/3 c
light brown sugar
1/3 c
cooking sherry
1/3 c
dijon mustard
1/2 c
light corn syrup
1 Tbsp
softened butter
1/2 Tbsp
dried chopped chive
3 Tbsp
dark rum


1Create a creamy base by blending the Dijon mustard with the cooking sherry, and then pour into a small sauce pan.
2Add the Brown Sugar, and stir to blend together.
3Add the dark Rum, & stir again.
4Next add the corn Syrup and Butter.
5Cook over low heat till the mixture thickens and becomes syrupy, about 10 to 15 minutes.
6Then Glaze Roast and garnish with chopped chive if desired. Can serve any additional glaze as a side accompainment if desired.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #sweet, #tart, #tasty, #BUTTERY