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Maple-Sage Pork Loin Roast


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  • Pork:
  • 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



Step 1

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.


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