Maple Pepper Pork Loin

Submitted by kstrating

"Worth the work & great for that special dinner. Takes a bit more "babysitting" than throwing it in the oven & forgetting about it, though! recipe is from the Milwaukee Journal Sentinel."

 

• Ready In: 24hrs 50mins
• Ingredients: 17
• Serves: 16

ingredients

• 5 lbs boneless pork loin
• 1⁄2 cup lemon juice
• 1⁄4 cup olive oil
• 3⁄8 cup real maple syrup (the real thing)
• 3 shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 teaspoon lemon zest
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• glaze
• 2 tablespoons butter, melted
• 1⁄2 tablespoon fresh coarse ground black pepper
• 1⁄4 cup maple syrup
• 1 tablespoon lemon juice

directions

1. Place pork in large zip lock bag.
2. Combine lemon first lemon juice, olive oil, syrup, shallots, garlic, bay leaves, thyme, lemon zest, & pepper. Seal bag & marinate, refrigerated, over night or up to 24 hours.
3. Prepare Glaze & refrigerate.
4. Bring roast to room temperature when ready to use.
5. To roast pork: Preheat oven to 450 degrees. Remove from bag & discard marinade.
6. Place meat on roasting rack over roasting pan, sprinkle with 1/2 t each of salt & pepper, place in preheated oven and roast 10 minutes. Baste with glaze & roast additional 5 minutes.
7. Reduce oven temperature to 350 degrees, roasting 10 minutes, basting once.
8. Continue cooking, basting every 10 minutes, until meat reaches internal temp of 155 degrees (about 20 more minutes).
9. At this point, the pork should be cooked to medium well & will have a hint of pink.
10. Remove roast from oven & let it rest 15 minutes before slicing.
11. This will bring the temperature up about 10 degrees. (Recheck, if you want to make sure that it has reached 160 degrees.).
12. Slice into 32 thin slices to make 16 servings & place on serving tray.