Even though maple syrup is harvested in late spring, its flavor is one people tend to associate with autumn. Maybe it's because autumn is when the maple-syrup-producing regions of northeastern U.S. and southern Canada are at their most picturesque.

1) Place the roast into a large resealable bag.

2) In a small bowl, stir together the melted butter, vinegar, maple syrup, cornstarch, and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.

3) Preheat the oven to 350˚ F.

4) Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it. Cover pan with aluminum foil or lid and roast for 1 hour. Uncover and continue roasting until the top is browned and a meat thermometer registers at least 150˚F. Let pork rest 10 minutes before carving.

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