Maple-Glazed Roast Loin Of Pork With Apple Puree
- Total Time
- 1 hour 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1center-cut loin of pork (about 3 pounds) with bone attached and fat trimmed
- ¼cup cornstarch
- Salt and freshly ground pepper to taste
- 8tart, firm red apples
- 1cup maple syrup
- 1cup apple cider
- 1cup fresh or canned chicken broth
Nutritional analysis per serving (6 servings)
659 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 6 grams dietary fiber; 61 grams sugars; 36 grams protein; 1423 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
Place the pork on a platter and dredge well with the cornstarch. Sprinkle with salt and pepper to taste.
- Step 3
Place in a roasting pan, ribs down, and set in the oven. After 10 minutes, reduce heat to 325 degrees and brush the loin liberally with the maple syrup; reserve remaining syrup. Continue roasting, basting every 7 minutes, until the loin reaches an internal temperature of 155 degrees, about 1¼ hours, or until desired degree of doneness.
- Step 4
Meanwhile, wash, quarter and core the apples (do not peel). Place in a nonaluminum pan with 3 tablespoons of the remaining syrup. Cover and simmer over medium heat until apples burst and are soft, about 15 minutes. Process through a food mill or sieve and set aside.
- Step 5
When the loin is done, remove from the oven and set aside on a platter. Drain the fat from the pan and pour in the broth and cider. Reduce over medium heat by half. Strain into a sauce boat.
- Step 6
Serve the roast with the sauce and apple puree on the side.
Private Notes
Comments
I would think opening the oven every 7 minutes would lower the oven temp significantly, no?
Agree with others re basting. I did every 30 minutes. More importantly, the pan sauce as written was brutally sweet, but a bit of apple cider vinegar and Dijon had it right. Applesauce was great. Our one year old grandson lapped it up.
Delicious, indeed. I basted about every 10 minutes, which was certainly easier to track and very tasty. I omitted the apple cider for the sauce and used all chicken stock. Drippings from the pan were very sweet as is with caramelized maple syrup run-off from basting. Also included halved potatoes in roasting pan. Sweet potatoes would have been a great choice, too. Took out of oven at 145F.
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