1/3 cup maple syrup, preferably grade B
1/8 tsp ground cinnamon
Pinch of cloves
Pinch of cayenne pepper
1 boneless blade-end pork loin roast
(about 2 1/2 pounds)
3/4 tsp salt
1/2 tsp black pepper
2 tsp vegetable oil
* Tie pork loin in a nice round shape using butcher's twine.
You should tie it in 5 places and make it as evenly round as
possible. Ask the butcher to do it for you, to save time.
* Adjust oven rack to middle position. Heat oven to 325 degrees.
Stir maple syrup, cinnamon, cloves, and cayenne together in
measuring cup or small bowl; set aside. Pat roast dry with
paper towel, then rub with salt and pepper all over.
* Heat oil in heavy-bottomed ovenproof skillet over medium
heat for about 3 minutes. Place roast in pan and cook until
browned. Using tongs, rotate one-quarter turn and cook until
browned again. Repeat until entire roast is browned. Transfer
roast to a large plate. Reduce heat to medium and pour off
fat from skillet. Add maple syrup mixture and cook until
fragrant (about 30 seconds). Turn off heat, then roll roast
in the skillet with the syrup. Place skillet in oven and roast until
center of roast registers about 135 degrees on instant-read
thermometer, 35 - 45 minutes. It is very important not to
overcook the roast. Waiting until the roast registers 150 will
give you a dry disappointing roast!!! Once cooked, roll in glaze .
Transfer roast to a plate and let cool for 5 minutes. Pour glaze
on top of roast and let cool 15 more minutes. Then serve ASAP.