Maple Glazed Pork Loin Roast

January 10, 2012 § 2 Comments

Maple + Pork = Yum. Just like maple syrup goes well with bacon, it goes great with other pieces of pork, too. The real kicker to this recipe is… wait for it… ketchup. Yup. Ketchup. And maple syrup. At first, it sounds a bit odd. But when you combine them together it turns into a kind of sweet and sour sauce. And who doesn’t like sweet and sour pork?

This is a great weekend meal because it takes about 1 1/2 hours to reach an internal temperature of 145 degrees F. Yes, that’s lower than the 160 degrees we’re used to adhering to, but the USDA has approved the new lower temperature, which is great news for moist pork-lovers all over.

1 tablespoon olive oil
1 (4 pound) boneless pork loin roast
Salt and pepper to taste
All-purpose flour for dredging
3/4 cup maple syrup
3/4 cup ketchup
1 tablespoon minced garlic

Preheat oven to 350 degrees F.

Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, dredge in flour and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.

Place onto a large sheet of aluminum foil set on top of a baking sheet. Stir together the maple syrup, ketchup and garlic. Pour the sauce over the pork. Fold the foil over the pork, and seal to form a packet.

Bake in preheated oven until the internal temperature reaches 145 degrees F, about 1 1/2 hours.

Let roast rest at least 5 minutes before slicing.


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