- (1) Pork Loin End Roast
- (1/2 cup) Maple Syrup, 1 quart (Glass)
- (1/4 cup) Molasses or Honey
- (2 tsp) Red Wine Vinegar
- (1/4 tsp) Smoked Paprika
- (1 Tbsp) 8oz - Ginger
- (1/4 cup) Arrowroot Powder
- (2 Tbsp) Sugar
- (1-2 tsp) Fine Celtic Sea Salt, 8oz
- (2 tsp) Black Pepper
- (2 Tbsp) 1 quart - Cultured A2/A2 Ghee (Glass)
- Preheat oven to 375 degrees F.
- Combine 1/4 cup pure maple syrup, molasses, red wine vinegar, smoked paprika, and ginger and set aside.
- Keep the other 1/4 cup maple syrup on the side for later use.
- Whisk arrowroot powder, sugar, salt and black pepper until mixed well.
- Trim off fat cap on roast.
- Pat pork roast well with paper towels, then cover in powder mixture until evenly coated on all sides. Pat excess powder off.
- Heat ghee over med high heat until sizzling. Brown all sides of the roast (a few minutes on each side).
- Transfer the pork roast to a lightly greased oven proof metal wire rack set in rimmed baking sheet.
- Add pre-made glaze mix to med-heat skillet. Scrape any browned bits with a wooden spoon and simmer until lightly reduced.
- Reserve 1.5 Tbsp of glaze to use later. Set aside.
- Brush pork with 2 Tbsp of remaining glaze.
- Roast pork 30-40 minutes or until an instant-read thermometer inserted into the thickest part of the roast registers 130 degrees.
- Brush with remaining glaze at 130 degrees.
- Roast 5-10 more minutes or until internal temperature reaches 140 degrees.
- Remove from baking sheet and brush with remaining glaze.
- Tent with aluminum foil and let it rest for at least ten minutes to let the juices reabsorb.
- The residual heat will continue to cook the roast and it should reach an internal temp of 145 degrees.
- Stir the remaining 1/4 cup maple syrup into the reserved 1.5 tablespoons glaze (it may need to be warmed if it has thickened).
- Brush the pork with the glaze.
- Cut pork into 1/4"-1/2" slices and serve with remaining glaze.
A meat thermometer is mandatory for cooking pork.
Let pork sit at room temperature for about 30 minutes before you get started for best results.
Trim off fat cap or the glaze will not stick.
The general rule when cooking pork is 20 mins per pound of pork and check it with a meat thermometer.
Internal temperatures higher than 145 will result in dryer meat.
Cooking times can vary depending on the weight of your roast.
Searing the meat prior to roasting will seal in the juices.
Tenting the pork in foil while restingis a crucial step in keeping the fluids inside the meat.
***Side dish suggestions - Buttered green beans, potatoes, cheese grits, rice, polenta, quinoa, macaroni and cheese etc.