Maple-Glazed Pork Roast
An unexpected (and easy) technique yields tender, juicy pork with a rich, clingy glaze that packs pure maple flavor—all in less than an hour.
A nonstick ovenproof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a pot holder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sautéed greens, braised cabbage, and soft polenta are good choices.
1/2 cup maple syrup , preferably grade B
1/8 teaspoon ground cinnamon
pinch ground cloves
pinch cayenne pepper
1 boneless pork loin roast , preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
3/4 teaspoon table 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.