80 minutes
A delightful pork roast glazed with a maple syrup mixture, spiced with cinnamon, cloves, and a hint of cayenne.
cups
teaspoons
Ground Cloves
pinches
Cayenne
pinches
Boneless Blade-end Pork Loin Roast
0 lb
teaspoons
teaspoons
teaspoons
1. Preheat Oven and Prepare Pork
Preheat your oven to 325°F. Tie the pork loin roast with five pieces of kitchen twine to ensure it cooks evenly. Pat the roast dry using paper towels, then season it generously with kosher salt and pepper, ensuring the seasoning adheres well to the meat.
2. Brown the Pork
Heat 2 teaspoons of vegetable oil in a 12-inch oven-safe skillet over medium-high heat for about 3 minutes until the oil shimmers. Carefully place the roast in the skillet, using tongs to turn it so it browns on all sides, which takes about 7 to 10 minutes.
3. Prepare Maple Glaze
Transfer the roast to a large plate and pour off any excess fat from the skillet. Reduce the heat to medium and add the maple syrup, ground cinnamon, ground cloves, and a pinch of cayenne to the skillet. Cook this mixture for about 30 seconds, allowing the spices to release their aromas and flavors into the syrup, which will start to bubble.
4. Roast the Pork
Return the roast to the skillet, using tongs to coat it evenly with the maple glaze. Place the skillet in the preheated oven and roast for 35 to 55 minutes, turning the roast occasionally to ensure even glazing. The roast is done when the center reaches an internal temperature of 140-145°F.
5. Rest and Serve
Remove the skillet from the oven and let the glaze thicken around the roast for about 5 minutes. Carefully pour any remaining glaze over the roast, then transfer the roast to a carving board and let it rest for 10 to 15 minutes. Remove the kitchen twine and slice the roast into thick, juicy pieces.
Opt for high-quality, well-marbled pork, preferably from a heritage breed. The marbling will ensure a moist and flavorful roast. If you can, choose a bone-in roast which tends to have more flavor and cooks more evenly.
Let your pork roast rest, tented with foil, for at least 15 minutes before slicing to allow the juices to redistribute.
Use a digital probe thermometer to ensure precise cooking. Insert it into the thickest part of the roast, avoiding the bone. Aim for an internal temperature of 145°F, followed by a rest period.
Consider brining your pork roast in a solution of water, salt, and a bit of maple syrup for several hours before cooking to infuse the meat with additional moisture and flavor.
Use real, pure maple syrup, not imitation syrup. The depth of flavor from high-quality, pure maple syrup cannot be matched.
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