Albuquerque Journal



Yield: 8 servings 1 (3-pound) boneless pork loin roast

2 teaspoons neutral oil, such as canola 1¼ cups maple syrup ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ⅛ teaspoon cayenne pepper 1. Place a rack in the bottom ⅓ of the oven and preheat to 375 degrees.

2. Season the pork with salt and pepper. Heat the oil in a 12-inch skillet until just smoking. Brown the roast well on all sides, about 10 minutes. Do not clean skillet. Transfer roast to a 13-by-9-inch baking dish. Cook about 50 to 70 minutes, flipping roast over halfway through cooking. Go on to steps 3 and 4 while the meat roasts.

3. While the meat cooks in the oven, pour fat out of the skillet. Return to medium-high heat and add syrup, cinnamon, cloves and cayenne pepper, scraping up any browned bits stuck to skillet. Simmer until slightly thickened and fragrant, about 30 seconds.

4. With about 20 to 30 minutes left to cook, brush the glaze over the roast or simply roll the roast over in the glaze. Pour the rest of the glaze over the meat and return to oven. If the glaze in the pan begins to dry out and burn, simply stir in ¼ cup hot water. Meat is done when it reaches an internal temperatur­e of 140 to 145 degrees.

Per serving: 455 calories; 20 g fat; 4 g saturated fat; 99 mg cholestero­l; 37 g protein; 35 g carbohydra­te; 33 g sugar; no fiber; 101 mg sodium; 95 mg calcium

Recipe from “The America’s Test Kitchen Healthy Family Cookbook” by the editors at America’s Test Kitchen

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