RUM & SHERRY DIJON GLAZE
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.
Provided by Rose Mary Mogan @cookinginillinois
Categories Marinades
Number Of Ingredients 7
Steps:
- 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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