Jump to content


Photo

Maple Glazed Pork Roast


  • Please log in to reply
2 replies to this topic

#1 Jill-O

Jill-O
  • Moderator
  • 7,144 posts
  • Gender:Female
  • Location:Eastside, on the cusp between N and S

Posted 11 December 2013 - 12:45 PM

Sue and I made this (she prepped and browned it off and left for a meeting, I cooked it) with a boneless pork shoulder roast which took about 15-20 minutes longer in cooking time because it is thicker (we turned the heat down to 375 after 45 minutes at 400 - I know, not what the instructions say, but that's what we did). It made enough glaze for the roast itself, but no extra, so we will be making more glaze for it tonight for leftovers. If I was making the glaze, I'd probably add mustard to it for some zing along with the sweet...  And don't accidentally grab the hot handle of that pan that's been in a 400 degree oven...it really hurts...a lot. :o(

 

http://www.thermador...azed-pork-roast

 

Ingredients:


1/3 cup maple syrup, preferably grade B
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless blade-end pork loin roast (about 21/2 pounds), tied at even intervals along
length with 5 pieces butcher’s twine
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil

1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.

2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.

 


Never give up! Never surrender!

#2 Angelhair

Angelhair
  • Moderator
  • 7,660 posts
  • Location:downtown
  • Interests:film, cooking, literature

Posted 11 December 2013 - 01:06 PM

What did you serve that with foodwise?  For drinks, there's several beers I can think of that would be great.  Are you a totally no-beer house now?



#3 Jill-O

Jill-O
  • Moderator
  • 7,144 posts
  • Gender:Female
  • Location:Eastside, on the cusp between N and S

Posted 11 December 2013 - 02:52 PM

No one is drinking beer in our house, but we keep some around for braising (our fave ius to use part beer/part wine). It's all wine and cocktails these days.

 

We paired it with a flight of 4 Manhattans. Trying different new (to us) ryes and different sweet vermouths in combos to see what our preferences were.  We shared all 4 - we did not have 4 full drinks each (because we also shared a flight of 3 Vieux Carrés with different ryes before dinner ;o).

 

Oh, and we also had crispy roasted Brussels sprouts and sauteed apple/persimmon as sides.


Never give up! Never surrender!