I marinated the pork roast for almost 24 hours in maple syrup and herbs. The roast I got was a bit smaller than the one recommended in the recipe so it took a lot less time to cook. I cooked it a little more than I should have based on the internal temperature but it still turned out juicy and not too dry. I just got a new oven that has a meat thermometer. I'm looking forward to giving that a try and hopefully won't have to worry about over cooking anything again.
I used a little less coriander in the mashed potatoes since the last time I used toasted coriander I thought it was too much and they turned out great.
There wasn't a lot of juice left from cooking the roast but I put what little there was into a saucepan and mixed it in with some gravy sauce mix to pour over the potatoes and pork.
Rate this posting: