Maple-Glazed Pork Roast
Ingredients
Instructions
Preheat oven to 350° F
Pat pork dry and season generously with salt and pepper. Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour. Set pork on flour in pan and roast in middle of oven 40 minutes.
Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 150° F, 18 to 20 minutes more.
Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes. While pork is standing, skim fat from pan juices. In a small bowl, make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
Add 1 cup water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits. Add 2 additional cups water and any juices that have accumulated on platter and bring mixture to a boil. Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes. Pour sauce through a fine sieve into a sauceboat. Slice pork and serve with sauce.
Ingredients
| 1 (4-pound) Good Nature Pork boneless pork loin roast |  | 4 1/2 tablespoons all-purpose flour |
| 1/4 cup pure maple syrup | |
Instructions
Preheat oven to 350° F
Pat pork dry and season generously with salt and pepper. Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour. Set pork on flour in pan and roast in middle of oven 40 minutes.
Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 150° F, 18 to 20 minutes more.
Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes. While pork is standing, skim fat from pan juices. In a small bowl, make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
Add 1 cup water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits. Add 2 additional cups water and any juices that have accumulated on platter and bring mixture to a boil. Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes. Pour sauce through a fine sieve into a sauceboat. Slice pork and serve with sauce.
