American
Maple-Glazed Pork Roast
A center-cut pork loin is salted ahead, roasted gently for an even juicy interior, then lacquered repeatedly with a maple-Dijon-cider glaze under higher heat. The glaze is reduced separately so it cli
8 servings · 15 minutes prep · 85 minutes cook
Ingredients
Pork
- 1 boneless center-cut pork loin roast, 3 1/2 to 4 pounds (1.6 to 1.8 kg), fat cap left on, 3 1/2 to 4 pounds (1.6 to 1.8 kg); fat cap left on
- 1 tablespoon Diamond Crystal kosher salt (9 g)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) neutral oil
Maple glaze
- 1/2 cup (120 ml) pure maple syrup
- 3 tablespoons (45 g) Dijon mustard
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 garlic cloves, finely grated
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon ground allspice
Directions
Season and prepare
- Score the fat cap in a shallow 1-inch (2.5-cm) crosshatch without cutting into the meat. Season all over with salt and refrigerate uncovered on a rack for 8 to 24 hours.
- Combine all glaze ingredients in a small saucepan. Simmer over medium-low for 5 to 7 minutes, until reduced to about 2/3 cup (160 ml). Divide between two bowls: one for brushing raw/partially cooked pork and one clean bowl for serving.
Roast and glaze
- Heat the oven to 325°F (165°C). Pat pork dry, season with pepper, and rub with oil. Set fat-side up on a rack in a roasting pan.
- Roast for 45 minutes. Brush with glaze and continue roasting, brushing every 10 minutes, until the center reaches 135°F (57°C), about 15 to 30 minutes more.
- Increase oven to 450°F (230°C), brush again, and roast 5 to 10 minutes, until lacquered and the center reaches at least 145°F (63°C).
- Rest 15 minutes before slicing. Warm the reserved clean glaze and serve alongside.
