Maple-Glazed Pork Roast


Serving Size  : 6     Preparation Time :0:10
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  maple syrup -- preferably grade B
     1/8      teaspoon  ground cinnamon
                 pinch  ground cloves
                 pinch  cayenne pepper
  2 1/2         pounds  boneless blade-end pork loin -- tied at even intervals along length
     3/4      teaspoon  salt
     1/2      teaspoon  black pepper
  2          teaspoons  vegetable oil
                        	

Oven @ 325°F. Rack in middle position. Stir 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 salt and pepper.

Heat oil in a heavy- bottomed ovenproof 10" skillet over medium-high heat
until just beginning to smoke, about 3 minutes. Using tongs, rotate the
roast ¼ turn and cook until well browned, about 2½ minutes; repeat until
the roast is well browned on all sides. Transfer roast to a large plate.
Reduce the heat to medium and pour off fat from skillet; add maple syrup
mixture and cook until fragrant, about 30 seconds (syrup will bubble
immediately). Turn off heat and return roast to skillet; using tongs, roll
roast to coat with glaze on all sides.

Place skillet in oven and roast until center registers about 135°F 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 roast to
a carving board; set skillet aside to cool slightly to thicken the glaze,
about 5 minutes. Pout the glaze over the roast and let rest 15 minutes
longer (the center of th loin should register about 150°F. Snip the twine,
cut into ¼" slices and serve immediately.

Source:
  "Inside America's Test Kitchen"
Start to Finish Time:
  "1:00"
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Per Serving (excluding unknown items): 359 Calories; 9g Fat (22.7%
calories from fat); trace Protein; 71g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1609mg Sodium.  Exchanges: 0 Grain(Starch); 2 Fat; 4 1/2
Other Carbohydrates.

NOTES : Use a non-stick sauté pan or a cast iron skillet.