MAPLE GLAZED ROAST PORK

MAPLE GLAZED ROAST PORK image

Yield 4 people

Number Of Ingredients 10

2¼- to 2½-pound boneless pork loin, tied at ½-inch intervals
2 teaspoons kosher salt
1¼ teaspoons fresh cracked black pepper
2 tablespoons olive oil
½ cup chicken stock
½ cup maple syrup
¼ cup light brown sugar
2 tablespoons sherry vinegar
1 tablespoon minced fresh sage leaves
1 teaspoon minced fresh ginger

Steps:

Preheat oven to 300 degrees. Heat a small roasting pan or 2-inch-deep heavy 12-inch skillet with a lid over medium-high heat until hot. Meanwhile, season the pork with the salt and pepper. Add the oil to the pan and sear the pork until well-browned on all sides, about 2 minutes per side. Add chicken stock to pan, cover, transfer to oven and cook 15 minutes. While the roast cooks, combine syrup, sugar, vinegar, sage and ginger in a small saucepot and bring to a boil over high heat. Reduce the heat to a simmer and cook until the mixture coats the back of a spoon and yields about ½ cup, about 10 minutes. Brush the glaze over the roast and cover pan again. Return to oven and continue to cook until internal temperature of roast on a meat thermometer reads 145 degrees, about 25 to 30 minutes longer. Transfer pork to carving board and let rest 15 minutes, then cut into ¾-inch-thick slices. Serve with degreased pan juices and pear and turnip hash.