ROAST MAPLE PORK LOIN
Nothing says "holiday meal" to me like a centerpiece-worthy platter of roasted meat and vegetables. The season requires that you have options, because you might be cooking for a crowd or a dinner party. I like to make a little extra of this particular recipe, and use the leftovers for sandwiches. What could be better?
Provided by Melissa Clark
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
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.
MAPLE SMOKED PORK LOIN
This baby is so tender and moist, and packed full of wonderful smoked flavor, I will be doing this again and again.
Provided by Lynn Socko @lynnsocko
Categories Pork
Number Of Ingredients 8
Steps:
- Place pork loin in a 1 or 2 gallon ziploc bag. Sprinkle in McCormick's Smokehouse Maple Seasoning and coarse sea salt. Add enough water to completely cover pork loin. Let sit in fridge overnight.
- The morning of smoking it, drain off water and rinse. Pat dry with paper towel. Mix together 3 tbsp of Smokehouse Maple seasoning and 3 tbsp of olive oil. Rub generously over loin, top, bottom and sides.
- Lay out enough strips of bacon to cover loin from end to end, slightly overlapping slices.
- Place loin, fat cap up on bacon. Begin to pull bacon up over loin from both sides and secure with a toothpick. Turn loin back over, sprinkle with more seasoning if desired. Using butchers string, tie loin up from end to end and across. Here is a video if you are not familiar with this process. http://www.epicurious.com/video/technique-videos/technique-videos-meat/2745264001/meat-how-to-classictie-a-roast/1915433334
- I used charcoal and soaked maple wood chunks to smoke with. I smoked to an internal temp of 160. I used a spray bottle and apple juice to spray the loin about once every 45 min or so, just to make sure it didn't dry out, I also had a water pan in my smoker.
- Here is a helpful chart for smoking times and temps. http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
THE MOST DELICIOUS MAPLE GLAZED PORK LOIN
Wow, wow, wow is all I can say about this recipe. This recipe was taken from the KC Barbeque Society Cookbook and was submitted by Bob Zaban. We make a lot of pork loin in our house and I have to say this is the best recipe we've tried yet. Fancy enough for a nice dinner party and so flavorful. I hope you enjoy it as much as we do!
Provided by Dine Dish
Categories Pork
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Rub pork loin with mixture of ginger and salt.
- Insert meat thermometer in the thickest part of the pork loin.
- Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan.
- Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer.
- Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking.
- Remove to serving platter and cut into thin slices.
- Garnish with red grapes, green grapes and parsley sprigs (optional).
MAPLE-BRINED PORK LOIN
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 9h20m
Yield 6
Number Of Ingredients 13
Steps:
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g
MAPLE GLAZED PORK LOIN
Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad.
Provided by missdixie
Categories Meat and Poultry Recipes Pork
Time 3h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
- Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 7.5 g, Cholesterol 119.7 mg, Fat 22.9 g, Protein 36.7 g, SaturatedFat 9.8 g, Sodium 110.3 mg, Sugar 6.6 g
MAPLE BAKED PORK LOIN ROAST
This is a GREAT recipe. Do not let the ingredients scare you, they combine to make a really great taste. The pork is so moist and tender that it will fall apart when you go to cut it. I find it comes out best with the loin that has two sections. If it is a single loin, it still comes out great, but does not fall apart quite so much. Everyone who tries this loves it so far. It's my husband's favorite and very easy to make. It cooks for 1 hr 45 min - 2 hrs.
Provided by Janet P.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
- Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
- Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 28.1 g, Cholesterol 126.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 22.7 g
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