Maple Cranberry Pork Loin

By flour_arrangements

Would make a great alternative to a Turkey on Thanksgiving or Christmas.

Ingredients

• 1/2 tsp garlic salt
• 1/2 tsp cinnamon
• 1 tsp thyme
• 1/4 tsp garlic powder
• 1 tsp dried garlic
• 1/2 an onion, sliced
• 3 tablespoons grade b maple syrup
• 3/4 cup cranberry juice
• 3 tablespoons softened butter
• salt and pepper
• 2.5 pound pork loin
• 3.5 Tablespoons flour (I used rice flour)

Details

Servings 4

Preparation

Step 1

Preheat oven to 425

Combine the garlic salt, cinnamon, thyme, garlic powder, and dried garlic together in a small bowl.

Sprinkle the pork loin with salt and pepper on all sides.

melt the 3 tablespoons of butter.

Place pork loin in a baking dish, pour the cranberry juice over it. Now drizzle the butter over the pork loin. Rub the dry spice mix all over the pork. Drizzle the whole pork with the maple syrup.

Arrange onion slices over and around pork, in the baking dish.

Bake uncovered on the middle rack at 425 for about 25 minutes. Lower temp to 300. Cover pork completely with foil (making sure no air is exposed) and cook for about 2 hours AT 300, or until the center of the pork reads about 160.

Drain the juices from the pan/baking dish into a sauce pan. Add 2.5-3.5 tablespoons of flour. Stir well. Simmer on low and continue to stir until it thickens.

Slice the pork. Pour gravy over sliced pork. Sprinkle with fresh thyme and dried cranberries.