Recipe by Bev
This recipe makes a delicious and flavorful roast. I use about 1/2 cup of maple syrup to baste the roast and add some brown sugar to the sweet potatoes when I mash them. I left the original recipe unchanged here to post for you. I love sweet potatoes with pork! I hope you enjoy this one!
Top Review by Cathy17
Bev - this is a winner! I didn't make the sweet potatoes, because I didn't have any, so I made your Recipe #87047 instead. I've never had good luck with "beurre maniÃ©" (Ok, I admit, I've never made it before, let alone heard of it!) aka fancy gravy, but everything turned out fabulous! I think I started glazing the roast with maple syrup too early because it burned on my pan and I had trouble getting the bits all scraped since I used a pork loin roast and there was little fat, but other than that, it was great. I nixed dh's request for apple sauce with the roast until he had a chance to taste the beurre maniÃ© and he really liked it. Since I didn't make the sweet potatoes, I substituted my homemade veggie stock in place of the potato water and it worked really well. This is a great Sunday dinner recipe and I would also serve it to company. Thanks for a recipe that will be in my keeper list!
- 4 lbs boneless pork loin roast
- 4 1⁄2 tablespoons all-purpose flour
- 1⁄4 cup pure maple syrup
- 4 lbs sweet potatoes
- 3 tablespoons unsalted butter, softened
Directions See How It's Made
- Preheat oven to 350°F.
- Pat pork dry and season generously with salt and pepper.
- Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
- Set pork on flour in pan and roast in middle of oven 40 minutes.
- Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F, 20 to 25 minutes more.
- While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.
- In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
- Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
- Return potatoes to kettle and mash with a potato masher, or purée in a food processor.
- Season potatoes with salt and pepper and keep warm.
- Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.
- While pork is standing, skim fat from pan juices.
- In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
- Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
- Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
- Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
- Pour sauce through a fine sieve into a sauceboat.
- Slice pork and serve with sweet potatoes and sauce.
- Serves 6 to 8.