Maple Glazed Pork Roast w/ Rosemary
- 1/2 cup maple syrup , preferably grade B
- 2 teaspoons minced fresh rosemary
- 1 boneless pork loin roast , preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons vegetable oil
Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup and minced rosemary together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.