Maple and Sherry Vinegar–Glazed Pork Loin

March 18, 2015

Maple’s sweetness complements roast pork; adding a little sherry vinegar and powdered mustard to the glaze lends complexity. I usually serve this with a simple dressing of stale torn bread pieces with lots of onion, celery, sage, and black pepper, moistened with chicken broth. Add a green vegetable or a salad and you’re good to go.–Robin Mather

Ingredients

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

Preparation

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)

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.