
Ingredients
2 garlic cloves, quartered
2 to 3 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon ground pepper
1.4 kg (3 lb) pork loin roast, tied
2 tablespoons olive oil
1/3 cup maple syrup
1/4 cup Dijon mustard
6 potatoes, thinly sliced
Preparation
Preheat the oven to 400 °F. Using a knife, make deep incisions in the roast without cutting through the string. Insert a garlic quarter and a small piece of rosemary into each incision.
In a large skillet, heat the olive oil over high heat. Sear the roast on all sides, finishing with the fat side, until well browned.
In a bowl, mix the maple syrup, mustard, salt, and pepper. Generously brush the roast with this mixture.
In a roasting pan, lay down a layer of thinly sliced potatoes and a few sprigs of rosemary. Place the roast on top, fat side up.
Roast for approximately 30 minutes per 500 g (1 lb) of meat, or until a thermometer inserted in the center reads 150 °F.
Remove from the oven, cover with aluminum foil, and let rest for 30 minutes before slicing.

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