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Maple-glazed pork loin

Maple-glazed pork loin

Main dishes

Pork ribs, baked in the oven and glazed with a sauce made from maple syrup, mustard, garlic, lemon, and tomato paste, which were applied regularly.

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Recipe from Yivan000, Urbano (Wikibooks), adapted by Recette de cuisine ·

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These pork ribs, slow-cooked in the oven and coated in a sweet and savory mustard, garlic, lemon, and tomato concentrate sauce, become tender and glazed with regular applications.

Ingredients and directions

  • Prep time20 min
  • Cook time2 hr
  • Total2 hr 20 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodFour
  • Estimated cost$36.52 $6.09 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Gluten-free

Ingredients

6 people
  • $0.33
  • $1.74
  • $0.10
  • $0.06
  • $0.32
  • $0.07
  • $0.02
  • $0.10
  • $33.78

Prices from US supermarkets for 7 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 200 °C.
  2. Combine all the ingredients, except the bones. ≈ 4 min
  3. Stir well. ≈ 4 min
  4. Remove any excess fat from the ribs and cut them in half. ≈ 8 min
  5. Place them in a dish suitable for the oven and bake for 30 minutes.
  6. Take them out of the oven and remove any excess grease.
  7. Pour the sauce over the ribs. ≈ 3 min
  8. Reduce the oven temperature to 180 °C.
  9. Cook the kidneys.
  10. Occasionally, brush the top of the ribs with the sauce. ≈ 4 min
  11. Continue cooking until the meat is tender. ≈ 3 min

The bill

Maple-glazed pork loin

  • 120 ml of pork or chicken broth$0.33
  • 180 ml of maple syrup$1.74
  • 1/4 teaspoon of cayenne pepper$0.10
  • ½ tablespoon of crushed garlic$0.06
  • 2 tablespoons of tomato paste$0.32
  • 2 tablespoons of lemon juice$0.07
  • ½ cup of salt$0.02
  • ½ teaspoon of pepper$0.10
  • 2.5 kg of pork shoulder$33.78

Total$36.52

that's $6.09 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 120 ml of pork or chicken broth
  • 180 ml of maple syrup
  • 1/4 teaspoon of cayenne pepper
  • ½ tablespoon of crushed garlic
  • 2 tablespoons of tomato paste
  • 1 ½ tablespoons of mustard
  • 2 tablespoons of lemon juice
  • ½ cup of salt
  • ½ teaspoon of pepper
  • 2.5 kg of pork shoulder

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