This is a modified version of a recipe I found on America’s Test Kitchen. Sides will be yellow rice and Mexicorn.
The ingredients for tonight are:
4 pound pork loin (ATK used a 2.5 pound loin)
½ cup of grade A maple syrup (ATK used grade B);
¼ tsp ground cinnamon (ATK used 1/8)
2 tsp of smoked paprika (ATK used HOT)
Pinch of Allspice (ATK used ground gloves and I didn’t have any)
¼ tsp of cayenne pepper (ATK used a pinch)
¾ tsp table salt
½ tsp black pepper
Preheat your oven to 325 with rack in the middle section.
Season all sides with the salt and pepper.
Heat 2 tsp of vegetable oil in an oven safe nonstick skillet. Brown pork loin on all sides and ends.
Remove loin from skillet and drain any remaining oil.
Mix together the remaining spices and the maple syrup. Pour the maple syrup in the skillet and heat for about
30 seconds until fragrant.
Remove the skillet from the heat and using tongs roll the pork loin on all sides and the ends in the maple syrup.
Put the skillet in the preheated oven and roast until center of roast hits about 135. This took about 30 minutes.
About 10 minutes into the cook roll and spin the roast. Do this once more before it reaches the internal temp. I
pulled it at 136 and let it rest for about 25 minutes, after pouring the remaining glaze over the loin.
Sliced!
Here’s your plate!
I really like this recipe. The loin was very moist, tender and had a nice crust. I normally brine pork loins or chops
but this time I didn’t and I believe not brining did not affect the moisture level at all.
