Meat/Maple Balsamic Pork Roast

A: 12# roast (ham, rack, etc.)
B: 4t kosher salt
    4t peppercorns (black, green, white assorted)
C: 1C maple syrup
    1/2C balsamic vinegar
    1t cinnamon
D: 1/2C pecans
    1/2C candied ginger
1. Cut (A) in diagnonal cross-hatch just through fat/skin layer. Combine (B)
    and rub all over and into cuts and cracks. Roast at 450F for 20 minutes.
2. Reduce oven to 300F. Whisk (C) together and baste meat, re-basting with
    baster from pan juices every 30 minutes until internal temperature reaches
    145F.
3. Process (D) in food processor. Remove meat from oven to serving platter,
    cover with nut/ginger crust, cover in foil and let rest 20 minutes.
4. Make a pan sauce after skimming fat, reserving 1t fat to make a thin roux
    with the addition of a bit of flour. Add orange juice if needed to thin.
    Serve with sauce.

$Id: maple_balsamic_pork_roast,v 1.1 2017/04/17 23:23:28 deaven Exp $

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