Midweek Maple-Glazed Pork Loin
From Carrie Morey's hot little suppers cookbook
- • 1 boneless pork loin (about 4 pounds)
- • Kosher salt and freshly ground black pepper
- • 1 tablespoon olive oil
- • 3 carrots, cut lengthwise in quarters
- • 1 large yellow onion, cut in quarters
- • 8 small potatoes, cut in half
- • 1/2 cut maple syrup
- • 1/4 cup Dijon mustard
- • 1 tablespoon white wine vinegar
- • 3 cloves garlic, minced
- • 1 teaspoon chopped fresh rosemary
When I was on my own for the first time and in my first apartment, pork tenderloin was a safe staple I made many times over. It was easy to at the grocery store, the directions were right on the plastic bag it came in (already marinated), and it required little more effort than putting it in the over. Well, I ate my lifetime limit of port tenderloin during that first year.
Years later, I stumbled on a pork loin. Tenderloin is lean and relatively skinny, whereas a pork loin has more fat, flavor, and is meatier meaning it can hold in moisture and flavor much better. I was inspired by the pork-filled food at Southern Foodways Alliance Taste of the South gathering at Blackberry Farm. Using their blend of sugary sweet maple with salty savory pork, this incredible pork loin recipe was created. It's perfect for family dinners and there are sure to be no leftovers!
- Preheat the oven to 375°F.
- Season the pork, using about 1/4 teaspoon salt per side and plenty of pepper.
- Heat the oil in a cast-iron skillet on medium-high heat. Sear the pork on all sides, cooking about 3 minutes per side.
- Remove from the pan and set aside.
- Place the carrots, onion, and potatoes in the bottom of the pan. Place the pork on top of the vegetables. Combine the maple syrup, mustard, vinegar, garlic, and rosemary, and drizzle over the pork and vegetables.
- Cover with foil and roast 1 hour 15 minutes, or until a digital thermometer registers 135°F.
- Remove the pork to a cutting board to rest for 15 minutes. Turn the oven to broil, and broil 3 to 6 minutes to crisp the potatoes and vegetables.
- Slice the pork and serve with the vegetables and pan juices.
Hot Little Tip
I was inspired by the pork-filled food at Southern Foodways Alliance Taste of the South gathering at Blackberry Farm.