Recipe: Maple Roasted Pork

maple roasted pork

This is one of those recipes that tastes like it’s a lot harder to make than it is.  I have this prepped and in the oven in a matter of minutes and then practically walk away for at least 45. If you want to make it a complete meal, toss any combination of diced apples, red onion, butternut squash, sweet potatoes, or parsnips in a bit of olive oil, salt and pepper and add to the pan.  It’s delicious, perfect for a family no matter the age (just pulse a few times in the food processor for younger babies) and an ideal dish on a snowy day like today in NYC.

Maple Roasted Pork

9 months + up

Makes approx. 2 adult and 2-4 kid servings 

  1. 2 lbs. boneless pork loin

  2. Salt and pepper, to taste

  3. 3/4 cup orange juice

  4. 1/4 cup pure maple syrup

  5. 2 tablespoons extra-virgin olive oil

  6. 1 tablespoon cold butter

  7. 5-6 thyme sprigs

Preheat oven to 375.  Pat pork loin dry with a paper towel and place in roasting pan.  Season the pork all over generously with salt and pepper.  In a separate bowl, whisk together orange juice, maple syrup and olive oil.  Pour over pork.  Dot the pork with small pieces of the butter and lay the thyme sprigs on top.  Place in oven and roast, basting frequently, until an internal temperature reaches 165, about 45-60 minutes.  Allow pork to rest 10 minutes.  While pork is resting, strain the juices from the pan and pour into a small saucepan over high heat.  Boil until juices reduce and become thick and syrupy, approx. 5 minutes.  Serve over sliced pork and enjoy.

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