Maple-Pepper Roasted Pork Loin

* Exported from MasterCook *

Maple-Pepper Roasted Pork Loin

Recipe By : Milwaukee Journal Sentinel
Serving Size : 1 Preparation Time :0:00
Categories : Milwaukee Journal Sentinel Beef And Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boneless center-cut trimmed pork loin,
5 pounds, measuring 3 to 4 inches high -- (5 to 5
1/2)
and about 18 inches in length
1/2 cup lemon juice
1/4 cup corn oil
6 tablespoons pure maple syrup
3 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 bay leaves
2 sprigs fresh thyme
1 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
Salt and pepper to season marinated meat
Glaze (see recipe)
2 tablespoons melted butter
1/2 tablespoon butcher's-grind black pepper
1/4 cup maple syrup
1 tablespoon lemon juice

Put pork in plastic cooking bag. Combine juice, oil, syrup, shallots,
garlic, bay leaves, thyme, lemon
zest and pepper. Add to meat in bag. Seal bag, marinate refrigerated
overnight or up to 24 hours.
Prepare glaze and refrigerate. Bring to room temperature when ready to
use.

To roast pork: Preheat oven to 450 degrees. Remove meat from marinade.
Discard marinade. Place
meat on drain rack over sheet pan. Season with salt and pepper. Place in
preheated oven and cook
10 minutes. Baste with glaze and cook additional 5 minutes.

Reduce oven temperature to 350 degrees. Cook 10 minutes, basting once.
Continue cooking,
basting every 10 minutes, until meat reaches internal temperature of 155
degrees when tested with
instant-read thermometer, about 20 minutes.

At this point, pork should be cooked to medium well and will have a hint
of pink. If well-done meat
is desired, roast can be cooked additional 5 to 10 minutes.

Remove meat from oven and let it rest 15 to 20 minutes before slicing.
This will bring the meat's
internal temperature up about 10 degrees. Check roast with meat
thermometer at this point. If
temperature has not reached 160 degrees, return meat to oven until it
reaches that temperature.
Slice into 32 equal slices to make 16 servings. Place sliced meat on
serving tray. Serve with corn
potatoes and chutney. Makes 16 servings.

Note: Roasts that are thicker and shorter in length should be cooked
longer to bring them to 155
degrees internal temperature. Let rest about 20 minutes before slicing.

Make Glaze:
Mix all ingredients and use the mixture to baste meat. Glaze should be
at room temperature when
used.








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