Ken loves anything and everything maple. This glaze is absolutely fabulous. On anything and everything. Just the right amount of sweet. You will make it over and over again.
Maple Pork Roast
- 2-3 pounds pork loin roast, boneless
- 1 cup maple syrup
- 1 tablespoon cinnamon, ground
- 2 tablespoons smoked paprika
- 1 teaspoon cloves, ground
- pepper - sprinkles, as needed
- salt - sprinkles, as needed
- 2 tablespoons olive or another vegetable oil
- Preheat your oven to 325 degrees. Heat oil in your skillet, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances. Set aside a roasting pan near your work station. In a measuring cup pour 1 cup of syrup. Add cinnamon, cloves and smoked paprika. Stir to combine. Set aside. Rinse and dry pork roast with paper towel. Sprinkle with salt and pepper. Place roast in heated skillet and cook roast until well browned, on all sides. Rotate the roast a little at a time. About 3 or 4 minutes per side. Transfer roast into your roasting pan. Reduce your heat to medium and add syrup mixture to your skillet. Mixture will bubble. Leave it to bubble for about 1 minute. Stir regularly. Using a spatula scrape contents of skillet and pour on top of your roast in your roasting pan. Rotate roast so all sides are coated in the mixture. Place in oven for between 40 and 50 minutes or until thermometer reads at least 145 degrees in the center. Take a moment to turn and coat your roast at least 3 times while baking. You will be glad you did. Transfer roast to cutting board and allow to rest about 10 minutes. Leave glaze in the pan to stay warm and thicken. Slice roast and serve with glaze drizzled on top of each slice. Serve immediately. Enjoy!