I’ve made this recipe several times using both pork tenderloin and pork roast. I think I prefer the pork roast; the meat to glaze ratio is higher so the sweetness of the glaze doesn’t overpower the meatiness of the dish.
If you want to make this with a pork tenderloin use 2 x 1 pound tenderloins and cook them for 15 minutes in the oven before checking the temperature.
Maple-glazed Pork Roast
Prep time: 5 minutes
Total time: 1 hour
- 2 1/2 lb. boneless pork roast
- 1 tsp. kosher salt
- 1/2 tsp.ground black pepper
- 1 Tbsp. vegetable oil
- 1/2 cup maple syrup
- 1/8 tsp. ground cinnamon
- 2 tsp. smoked paprika
- pinch each of ground cloves and cayenne pepper
- Place the oven rack in the middle position and preheat the oven to 325°F.
- While the oven heats up tie the pork roast in 3-5 places with butcher’s twine to make a more uniform “log” out of it. Sprinkle with the kosher salt and black pepper.
- Add the oil to a non-stick skillet and heat it over medium-high heat for 2-3 minutes until it starts to smoke. Brown the roast on all sides, starting with the fattiest side, for 2-3 minutes each. Transfer the pork roast to a plate.
- Lower the heat to medium and drain off any excess oil. Return the skillet to the burner and add the remaining ingredients. Stir to combine and bring to boil. Cooks for 30 seconds.
- Return the roast to skillet and coat on all sides with the glaze. Transfer the skillet to the oven and cook for 40-45 minutes. The center of the thickest part of the roast should register 140°F on an instant-read thermometer.
- Rest the pork for 5 minutes in the skillet and then transfer to the cutting board for an additional 10 minute rest.
- Slice into 1/4″ slices, streak with some of the remaining glazes and serve.
If you spray your measuring cup with a bit of non-stick spray before adding the maple syrup with will pour our much more easily.
Dark Color, Robust Taste Maple Syrup (formerly know as Grade B Maple Syrup) works very well in this recipe.