Thursday, April 30, 2009

Maple-Glazed Pork Roast

Maple-Glazed Pork Roast Serves 4 to 6 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 potholder 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. 1/3 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 2 ½ pounds), tied at even intervals along length with 5 pieces butcher's twine ¾ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons vegetable oil 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Stir the maple syrup, cinnamon, cloves, and cayenne together in a measuring cup or small bowl; set aside. Pat the roast dry with paper towels, then sprinkle evenly with the salt and pepper. 2. Heat the oil in a heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place the roast fat-side down in the skillet and cook until well browned, about 3 minutes. Using tongs, rotate the roast one-quarter turn and cook until well browned, about 2 ½ minutes; repeat until the roast is well browned on all sides. Transfer the roast to a large plate. Reduce the heat to medium and pour off the fat from the skillet; add the maple syrup mixture and cook until fragrant, about 30 seconds (the syrup will bubble immediately). Turn off the heat and return the roast to the skillet; using tongs, roll the roast to coat with glaze on all sides. 3. Place the skillet in the oven and roast until the center of the meat registers about 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 roasting time. Transfer the roast to a carving board; set the skillet aside to cool slightly to thicken the glaze, about 5 minutes. Pour the glaze over the roast and let rest 15 minutes longer (the center of the loin should register about 150 degrees on an instant-read thermometer). Snip the twine off the roast, cut into ¼-inch slices, and serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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