Pork Roast with Brown Sugar Apple Dijon Glaze

Fabulously flavorful, with a sweet and tangy glaze, so tender and juicy, I can't wait to make this Pork Roast with Brown Sugar Apple Dijon Glaze again.

Ingredients

• 1 (3-4 pound) bone-in pork sirloin roast
• Kosher salt and freshly ground black pepper
• 1 teaspoon granulated garlic
• 3 garlic cloves minced
• 1 1/4 cups apple juice
• 3 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 3 tablespoons Dijon mustard (or spicy brown mustard)
• 2 tablespoons cornstarch + 1/4 cup cold water (for slurry)
• Fresh parsley for garnish if desired

Instructions

Pressure Cooker Method
1. Set Instant Pot to saute. When ready, add 2 teaspoons of olive oil to the bottom of the pot. Season roast with salt, pepper and granulated garlic.  Place roast in pot and saute a couple minutes on all sides. Turn off saute.
2. Brush roast with Dijon mustard and then press brown sugar and minced garlic into the mustard.
3. Mix together apple juice, Worcestershire sauce, and soy sauce and add around the sides of the pot.
4. Secure the lid and cook on high pressure for 1 hour. Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
5. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Let reduce about 5 minutes. Whisk in cornstarch slurry to thicken, about 4 minutes. (For a more caramelized crust, place roast on an aluminum lined sheet pan, or baking pan; brush with glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
6. Serve with remaining glaze. Let roast rest, uncovered, for 15 minutes before carving.

Slow Cooker Method
1. Season pork with salt and pepper, and granulated garlic. Brushroast with Dijon mustard and then press brown sugar and minced garlic into the mustard.
2. Mix together apple juice, Worcestershire sauce and Soy sauce and add around the sides of the pot.
3. Cook on low for 6-8 hours or on high for 3 hours.
4. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Let reduce about 5 minutes. Whisk in cornstarch slurry to thicken, about 4 minutes. (For a more caramelized crust, place roast on an aluminum lined sheet pan, or baking pan; brush with glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
5. Serve with remaining glaze. Let roast rest, uncovered, for 15 minutes before carving.

Oven Method
1. Preheat the oven to 350 degrees F.
2. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up. Season with salt, pepper and granulated garlic.
3. Brush roast with Dijon mustard and then press brown sugar and minced garlic into the mustard.
4. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
5. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce about 5 minutes. Whisk in the cornstarch slurry to thicken, about 4 minutes.
6. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.

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