Maple-Glazed Pork Roast with Star Anise
Pork
Ingredients
½ cup maple syrup, preferably grade B
⅛ teaspoon ground cinnamon
4 star anise
pinch ground cloves
pinch cayenne pepper
1 boneless pork loin roast preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
¾ teaspoon table salt
½ teaspoon ground black pepper
2 teaspoons vegetable oil
Description
An unexpected technique yielded tender, juicy pork when we experimented with our maple-glazed pork roast recipe. We found that searing the roast first on the stovetop ensured a crisp, caramelized crust before reducing the maple syrup in the skillet used to sear the pork. Roasting the pork in that same skillet was the best way to get a beautifully glazed, perfectly cooked roast. The key to juicy pork: Don't overcook it. Today's pork can be safely served at 145 to 150 degrees, so we removed the pork from the oven at 135 degrees and let it rest on the cutting board before slicing.
Directions
Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, star anise pods, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.
Nutrition
Calories: 2104 calories