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Maple and rosemary pork roast

Satya Jack



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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