Maple Mustard Marinated Pork Loin Food

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

ROAST MAPLE PORK LOIN

Steps:

• Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
• Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
• Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
• Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
• Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
• Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
• Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
• Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

PORK LOIN WITH MAPLE MUSTARD GLAZE

Steps:

• Preheat oven to 350°F.
• In a small bowl combine garlic, maple syrup, mustard, oil, salt and pepper.
• Coat pork loin with the mixture.
• Place pork in a roasting pan and pour any extra syrup on top.
• Bake for 20-25 minutes per pound or until temperature reaches 150F and juices run clear. (Thanks to AmyR for alerting me to the new cooking times for pork.)
• Remove from oven and tent with foil. Allow to rest for 10 minutes during which time the temperature will rise to 160F and the juices will distribute evenly. Carve and enjoy.

MAPLE-GARLIC MARINATED PORK TENDERLOIN

Steps:

• Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
• Preheat grill for medium-low heat.
• Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
• Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.