American · Dinner
Maple-Glazed Roast Pork
A boneless pork loin is rubbed with garlic, thyme and Dijon mustard, then roasted and glazed with maple syrup and apple cider vinegar until the exterior caramelizes into a sticky lacquer. The pork rests before slicing and is served with the reduced maple pan juices spooned over the top.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
476Calories
45.3gProtein
18.7gFat
31.6gCarbs
26.9gSugar
0.5gFiber
1467mgSodium
168mgChol
4.6gSat Fat
524mgPotassium
41mgCalcium
1.2mgIron
0.7mcgVitamin B12
3.1mgVitamin C
gluten-free
egg-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork loin dry and rub all over with olive oil, minced garlic, thyme leaves, salt and pepper, then heat oven to 400F.
2
Sear
Brown the pork on all sides in an oven-safe skillet over medium-high heat for 4 minutes total until a deep golden crust forms.
3
Roast
Transfer the skillet to the oven and roast at 400F for 20 minutes until the pork reaches 130F internally, staying juicy.
4
Glaze
Whisk maple syrup, Dijon mustard and cider vinegar, brush over the pork, and roast at 400F a further 15 minutes until sticky and 145F.
5
Plate
Rest the sliced pork briefly, then arrange against the grain and spoon the reduced maple pan juices over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless pork loin
- 4 tbsp60ml maple syrup
- 2 tbsp2 tbsp Dijon mustard
- 4 tsp20ml apple cider vinegar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
