- 1 (5 -pound) bone-in pork loin roast
- Salt and freshly ground black pepper
- 1/4 cup pure maple syrup
- 1/4 cup sherry vinegar
- 2 teaspoons cornstarch
- 1 tablespoon powdered mustard
- 2 large cloves garlic, smashed and minced
- Preheat the oven to 325°F. Place the roast, fat side up, on a rack in a roasting pan; season with salt and pepper. Roast the pork, uncovered, for about 2 hours.
- Combine the maple syrup, vinegar, cornstarch, powdered mustard, and garlic in a blender or food processor. Blend until the mixture is combined. Transfer to a small saucepan on medium heat and bring the mixture to a boil. Decrease the heat and simmer until thickened, about 5 minutes. Remove from the heat and brush the glaze over the roast. Continue roasting, basting once or twice, for 30 to 45 minutes, until the roast registers about 155°F on a meat thermometer inserted into the center of the roast. Let the roast rest for 10 minutes before slicing and serving.
About this recipe
Be sure to check out Robin's fanstastic book The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)