Maple Pepper Pork Loin
- Ready In:
- 24hrs 50mins
- 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
- 2 tablespoons butter, melted
- 1⁄2 tablespoon fresh coarse ground black pepper
- 1⁄4 cup maple syrup
- 1 tablespoon lemon juice
- Place pork in large zip lock bag.
- 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.
- Prepare Glaze & refrigerate.
- Bring roast to room temperature when ready to use.
- To roast pork: Preheat oven to 450 degrees. Remove from bag & discard marinade.
- 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.
- Reduce oven temperature to 350 degrees, roasting 10 minutes, basting once.
- Continue cooking, basting every 10 minutes, until meat reaches internal temp of 155 degrees (about 20 more minutes).
- At this point, the pork should be cooked to medium well & will have a hint of pink.
- Remove roast from oven & let it rest 15 minutes before slicing.
- This will bring the temperature up about 10 degrees. (Recheck, if you want to make sure that it has reached 160 degrees.).
- Slice into 32 thin slices to make 16 servings & place on serving tray.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984. As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat! DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !