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.
servesEnough to glaze a 5 pound Roast
prep time5 Min
cook time15 Min
light brown sugar
light corn syrup
dried chopped chive
How To Make
Create a creamy base by blending the Dijon mustard with the cooking sherry, and then pour into a small sauce pan.
Add the Brown Sugar, and stir to blend together.
Add the dark Rum, & stir again.
Next add the corn Syrup and Butter.
Cook over low heat till the mixture thickens and becomes syrupy, about 10 to 15 minutes.
Then Glaze Roast and garnish with chopped chive if desired. Can serve any additional glaze as a side accompainment if desired.
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