Pork Loin Roast with Maple Glaze
Tools Required:liquid measuring cup and measuring spoons, large (10-inch) skillet (with ovenproof handle), tongs, knife and cutting board, kitchen twine (optional), aluminum foil
Servings Prep Time
4people 20minutes
Cook Time Passive Time
40 to 50minutes 10minutes, or longer if brining
Difficulty Cost
Easy Moderate to Expensive
Servings Prep Time
4people 20minutes
Cook Time Passive Time
40 to 50minutes 10minutes, or longer if brining
Difficulty Cost
Easy Moderate to Expensive
Brine: (optional)
Pork:
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.