I have been working on this “How to Cook Meat” chapter for QUITE some time. I’ve been cooking pork roasts, stir fry and beef stews off and on since the winter! For a long time I was writing blog posts for me, myself, and I. Even when I was the only one reading them it was exciting, but as I near the end of Chapter 4 and turn past page 261, I am feeling pretty accomplished. In 261 pages A LOT has changed.. I grew some confidence and finally posted my first blog post. Then I lost some confidence, and I think that’s going to waiver along the journey. I still have hundreds of recipes & lessons to go. So strap in everybody, because Maple Glazed Pork isn’t the last of me.
If you want to spend 10 minutes in the kitchen and an hour doing things around the house while you wait for your oven to do the cooking, this meal is it. It’s big enough that there will be lunch tomorrow. It’s different enough that it’s not your over-done weekly dinner ideas, and it’s not SO different that you’re going to hate it.
Like I mentioned below in, an Instant Read Thermometer is a good (and inexpensive) investment, & no, you cannot use Aunt Jemima’s pancake syrup for this recipe! Too processed & TOO sweet. (I used this 100% Pure Maple Syrup, Grade A Dark Robust (formerly Grade B), ) I will definitely add some recipes so we make sure our $8 syrup doesn’t go to waste!
Recipe is from page 261 of The America’s Test Kitchen Cooking School Cookbook
Maple Glazed Pork Roast
4-6 servings for 2.5lb roast
- 1/2 cup pure maple syrup (robust flavor, dark color, grade b if possible)
- 1/8 teaspoon ground cinnamon
- Pinch ground cloves, pinch cayenne pepper
- 2.5 lb boneless blade-end (or center-cut) pork loin roast *tied tight with kitchen twine in 4-5 places
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons oil
- Combine maple syrup, cinnamon, cloves & cayenne. Heat oven to 325 degrees.
- Pat roast dry then spring with salt & pepper
- Heat 2 teaspoons vegetable oil in 12-inch until smoking
- Place roast fat-side down in skillet & cook until well browned. I used my cast iron skillet and browned 4 sides for 3 minutes each.
- Transfer roast to large plate & pour maple syrup mixture into pan (it bubbles immediately!)
- Return roast to skillet off heat and coat all sides in maple glaze
- Roast (in pan) in oven for 35-55 minutes or until meat thermometer reads 145 degrees.
- Remove roast & transfer to carving board. Let the rest of the glaze cool a little so that it thickens (this took about 7 minutes for me because the cast iron was SUPER hot)
- Pour glaze over pork and let rest for 10 more minutes.
- Remove twine, slice & EAT! So sweet, savory & delicious.
Sear, sear, sear. I used to always think I was searing meat for “3-4 minutes” but had no idea that I wasn’t even close until I actually used the kitchen timer for the first time. Browned sides don’t do anything but make you seem like an amazing cook.. so if you think you waited too long, wait 30 seconds longer.