Pork Loin Roast with Maple Glaze

We don’t often eat pork, so when we do we look for local pasture-raised. This simple recipe is an attractive dish to serve to guests and requires very little attention on the part of the cook. You can get this ready to pop in the oven very quickly then go about preparing the sides while it roasts in the oven. Although delicious without the optional step of brining, this technique is very simple to do and improves the texture and flavor. See the recipe instructions for more details.

You can glaze the pork loin with straight maple syrup, but garam masala adds an interesting twist, and you can easily make your own with our Finite Foodie recommended spices. See our simple recipe. Chinese 5-spice takes the flavor in another direction and is a great substitute.

Difficulty:

Easy

Cost:

Moderate to Expensive

Serves:4people

Serving Size:3 to 4 slices

Pork Loin Roast with Maple Glaze

Votes: 1 Rating: 5 You: Rate this recipe!

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This is one of our favorite recipes for guests, but we also make it for ourselves and freeze the leftovers. The recipe is simple, requires very few ingredients, and doesn’t mess up many dishes. For a juicier and more tender roast, brine the meat first— it’s easier than you might think, but you’ll need to plan ahead. Use a skillet with an ovenproof handle to finish cooking this in the oven, or transfer it to a baking dish.

• CourseMain Course

Tools:liquid measuring cup and measuring spoons, large (10-inch) skillet (with ovenproof handle), tongs, knife and cutting board, kitchen twine (optional), aluminum foil

	Prep Time
	20 minutes

Cook Time	Passive Time
40 to 50 minutes	10 minutes, or longer if brining

Prep Time 20 minutes

Cook Time Passive Time 40 to 50 minutes 10 minutes, or longer if brining

Difficulty: Easy Cost: Moderate to Expensive Serves:4people Serving Size:3 to 4 slices

Pork Loin Roast with Maple Glaze Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is one of our favorite recipes for guests, but we also make it for ourselves and freeze the leftovers. The recipe is simple, requires very few ingredients, and doesn’t mess up many dishes. For a juicier and more tender roast, brine the meat first— it’s easier than you might think, but you’ll need to plan ahead. Use a skillet with an ovenproof handle to finish cooking this in the oven, or transfer it to a baking dish. CourseMain Course Tools:liquid measuring cup and measuring spoons, large (10-inch) skillet (with ovenproof handle), tongs, knife and cutting board, kitchen twine (optional), aluminum foil Prep Time 20 minutes Cook Time Passive Time 40 to 50 minutes 10 minutes, or longer if brining Prep Time 20 minutes Cook Time Passive Time 40 to 50 minutes 10 minutes, or longer if brining

Ingredients

Brine: (optional)

• 4 cups water
• 1/4 cup salt
• 2 to 4 tablespoons sugar
• 1/2 teaspoon red pepper flakes

Pork:

• 1/4 cup maple syrup
• 1 teaspoon garam masala or Chinese 5-spice
• 1 (2-pound) pork loin roast
• Salt and pepper
• 1/2 tablespoon high heat cooking oil
• 4 springs fresh mint or parsley (optional)

Servings: people

Units:MetricUS Imperial

Instructions

For optional brine:

1. Combine water, salt, sugar, and red pepper flakes. Stir until salt and sugar have dissolved.

   
2. Place pork in a shallow dish or a large resealable plastic baggie and pour brine over it. Cover dish or seal baggie and keep in the refrigerator 2 to 6 hours.

   
3. When ready to cook, drain off liquid, but do not rinse.

For pork:

1. Preheat oven to 325°F.
2. Optional step: Cut 5 (15 to 18- inch) pieces of kitchen twine. Lay across a flat surface about 1 inch apart, parallel to each other. Lay the roast across the strings, and tie tightly around the pork. The first and last strings should be about 1 inch from the ends of the roast, and the others evenly spaced in between. Although optional, this step keeps the roast in a nice, cylindrical shape, so we recommend doing it.
3. Mix syrup and garam masala (or 5- spice) in a liquid measuring cup.
4. Season all sides with salt and pepper (eliminate salt if it’s been brined). Heat oil in a large skillet over medium heat. Use tongs to place pork in the skillet. Cook about 3 to 5 minutes on one side to brown, then turn with tongs and cook another 3 to 5 minutes on the other side. Use tongs to turn pork and lightly brown the other sides for a few minutes.

   
5. Transfer roast to a plate. Turn heat to low and pour syrup mixture into the skillet to deglaze.* Stir and scrape to loosen the brown bits. Remove from heat.
6. Place roast back in the skillet and turn it over several times to coat completely with the maple glaze. (If your skillet does not have an ovenproof handle, move roast and syrup to a greased 8×8- inch baking dish at this point.)
7. Place skillet (or baking dish) into preheated oven and roast 20 minutes, then turn over. Cook another 20 to 30 minutes. Check with a meat thermometer (interior should be 145°F), or cut through the middle and check that meat is pinkish- white and juices run clear.
8. Remove from oven. Turn pork to coat again with glaze, then cover lightly with foil and let rest about 10 minutes.
9. Transfer to a cutting board. Cut into 1/2-inch- thick slices. Arrange on a plate or platter and drizzle juices left in the skillet over pork.

   
10. Garnish with sprigs of mint (or parsley) if desired.

Recipe Notes

*Terminology:
Deglaze – to create a sauce from the browned scraps that have accumulated in a hot skillet aft er saut.ing, browning, or caramelizing certain foods. Add some liquid like water, wine, vinegar, or broth and loosen up any brown bits of food stuck to the pan. This incorporates the flavors into the sauce. Scrape the pan as the liquid boils, then turn heat to low.

SERVING SUGGESTION:
• Serve with a mixture of ROASTED VEGETABLES, like Brussels sprouts and carrots.

 

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