Maple-Glazed Pork Roast


  • 1/3 c. maple syrup, preferably grade b
  • 1/8 tsp. ground cinnamon
  • pinch of ground cloves
  • pinch of cayenne pepper
  • 1 boneless pork loin roast (about 2 lbs.), tied at even intervals along length with 5 pieces of butcher’s twine
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tsp. vegetable oil


Adjust oven rack to middle of oven and preheat to 325 degrees. Stir maple syrup and spices together in a measuring cup and set aside. Pat dry, then salt & pepper.

Heat oil in a heavy-bottomed oven-proof 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. Rotate the roast one-quarter turn and cook until well browned, about 2-1/2 minutes; repeat until roast is well browned on all sides. Transfer the roast to a large plate.

Reduce heat to medium and pour off fat from the skillet. Add maple syrup mixture and cook til fragrant, about 30 seconds (the syrup will bubble immediately). Turn off the heat and return the roast to the skillet. Roll the roast to coat with glaze on all sides.

Place skillet in the oven and roast until the center of the roast registers 135 degrees on an instant read thermometer, 35 to 45 minutes, using tongs to roll and spin the roast to coat with glaze twice during the roasting time.

Transfer the roast to a carving board; set skilled aside to cool slightly to thicken the glaze, about 5 minutes. Pour glaze over the roast and let rest 15 minutes longer (the center of the loin should register about 150 degrees). Snip twine off the roast, cut into 1/4 inch slices and serve immediately. Makes 4 to 6 servings.

Recipe courtesy Lansing State Journal.

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