Maple Soy Glazed Pork Loin Recipe
It’s March in New England. Our icy world is unlocking, sap is flowing, and sugar season is upon us. The process of tapping maple trees in early spring dates back to the re-European settlement of North America. The Algonquins referred to maple sap as “sweet water” and used primitive stone tools and reeds to extract the sap from maple trees. Today, a March drive through any of northern New England’s country roads will lead to the discovery of maple buckets almost everywhere you look.
MAPLE SOY GLAZED PORK ROAST
Pre-heat oven to 375. Mix all glaze ingredients in a dish and set aside for flavors to develop.
Bring pork loin to room temperature, tie with kitchen twine to hold shape, season generously with salt and pepper.
Heat a small amount of oil in a large skillet. Sear roast on all sides until a beautiful golden brown. Place roast in shallow baking dish with peeled, cut carrots. Bake at 375 until meat thermometer reads 155 (approximately 45-60 min, depending on size of roast).
Remove roast from oven, generously brush with glaze and continue baking another 15 minutes. Continue to brush glaze over roast a couple of times during this cooking process. Serve with mashed potatoes.
ITEMS WE USED TO MAKE THIS RECIPE: