Maple-Sage Pork Loin Roast

Cooking Club (?)

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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