Maple-Sage Pork Loin Roast
Cooking Club (?)
- 1 1/2 tblsp extra virgin olive oil
- 3 large garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp pepper
- 3 1/2 lb bone in pork loin roast
- 3 tblsp chopped fresh sage
- Maple Sauce:
- 1 tblsp plus 1/4 cup chicken broth, divided
- 1 tblsp cornstarch
- 1/3 cup pure maple syrup
- 1/4 cup heavy whipping cream
- scant 1/8 tsp ground allspice
Heat oven to 375. Combine oil, garlic, salt and pepper in small cup; spread over top of pork. Sprinkle with sage, pressing lightly to adhere. Place in shallow roasting pan. Bake 50 minutes.
Meanwhile, whisk 1 tablespoon of the broth and cornstarch in small cup until smooth. Bring all remaining ingredients to a boil in small saucepan over medium heat. Whisk half of the cornstarch mixture into maple syrup mixture. Bring to a boil; cook 1 minute or until thickened, adding additional cornstarch mixture 1 teaspoon at a time for desired consistency, if necessary. Reserve 1/4 cup of the sauce.
Brush 2 tablespoons of the reserve sauce over pork; bake an additional 10 minutes. Brush remaining 2 tablespoons reserved sauce over pork; bake an additional 5-10 minutes or until internal temperature reaches 145 - 150. Cover loosely with foil; let stand 15 minutes before carving between bones.
Pour any accumulated juices from pork into maple sauce. Heat over low heat until hot; serve with pork.