- Simone "Simca" Beck born (1904)
Maple Syrup Pork Roast
- One 5- to 6-pound pork roast, Frenched, at room temperature
- 1/4 Cup extra-virgin olive oil
- 1 Teaspoon salt-free garlic powder
- 3 Tablespoons peppercorns, crushed
- 1/3 Cup maple syrup
- 1/3 Cup apricot jam
- 1 Tablespoon molasses
- 1 Teaspoon flour
- 1 Tablespoon water
This recipe uses the popular flavors from a roast ham glaze on a less salty piece of pork for a trimmer, healthier roast.
Preheat the oven to 425 degrees with the rack in lower third of oven.
Whisk the oil and the salt-free garlic powder together and rub it all over the pork roast. Then, a handful at a time, pat the roast with the crushed peppercorns until the roast is completely covered.
Place the pork in a roasting pan and cook for 15 minutes. Then reduce the heat to 375 degrees and cook for another 30 minutes.
Meanwhile, mix the maple syrup, the apricot jam, and the molasses together until combined. Take the roast out of the oven and, using a basting brush, slather the glaze all over the top of the roast. Place back into the oven and cook for another 15 minutes. Then, repeat, giving the roast a second good brushing of the glaze and cook for a final 15 minutes. The thickest part of the meat should read 145 degrees on a thermometer when it is done.
Transfer the meat to a cutting board to let it rest for 15 minutes. Meanwhile, transfer all the roasting liquids and leftover marinade to a small pot. Bring the mixture to a boil and cook for 5 minutes, then lower heat and let the liquid reduce by a third, about 15 minutes. Whisk the flour and water together in a small bowl until smooth and then add it to the gravy. Cook for a final 5 minutes until it has thickened. Turn off the heat and pour the gravy into a boat. Slice the meat and serve while warm.