This is a perfectly easy way to roast pork. I've adapted this recipe from one I found from America's Test Kitchen. The salty-sweet combination is perfect for a Fall Sunday Dinner.
Note: You will need to use an oven-proof skillet to prepare this dish.
2 pounds Pork
I like to use pork tenderloin, but you can use another roast or even pork chops. If you choose pork chops, I prefer the bone-in because they roast better and don't tend to try out.
2 Tbsp Olive Oil
4 Garlic Cloves
1 cup Pure Maple Syrup
2 sprigs of Fresh Rosemary
1 Tbl Apple Cider Vinegar
Salt and Pepper
2 Tbl Butter (optional)
Generously salt and pepper the pork. Leave to rest.
Smash the garlic cloves and chop one sprig of Rosemary.
Preheat the oven to 350 degrees Fahrenheit.
Heat an oven-proof skillet or cast iron pan over medium-high heat on the stove. Add the olive oil and then the pork. Brown the pork on both sides. If you are using pork chops, brown them quickly so as not to overcook.
Take the pork out of the pan and place it on a clean platter or plate.
Turn the heat down to medium. Smash the garlic and add to the pan. Then add the maple syrup. Be careful here. The pan is hot, and the syrup will boil quickly. Add the chopped rosemary and reduce until you have a glaze consistency.
Return the pork to the pan and roll in the glaze to cover all sides. Place the pan in the preheated oven and cook for about 20-30 minutes or until the internal temperature is 145 degrees Fahrenheit. If you are cooking pork chops, you will only need to cook them for about 10 minutes, and if they are thin and boneless, you may be able to finish cooking on medium-low heat on the stove.
Take the pork out of the oven. Remove from the pan and place on a serving platter. Tent with foil to let rest.
Return the pan to the stovetop and add the other sprig of rosemary and vinegar to loosen up the glaze. Optional: add a couple of tablespoons of butter to the pan as well to enrich the sauce.
Variations, Additions, and Serving Suggestions:
Once the pork is cooked and you return the pan to the stovetop, sautée one sliced onion and one or two apples cut into chunks.
If you aren't a fan of rosemary, thyme works well here too. Use fresh, however, for the best flavor.
I love to serve this pork with roasted acorn squash, sweet potatoes, or sautéed greens. It also goes well with wild rice and brown rice pilaf.
I like to brine my pork the night before to ensure it is really juicy. You can either create a brine or salt the pork. Here is my brine recipe:
2 cups water
1/4 cup kosher salt
2 Tbsp sugar
2 smashed garlic cloves
1 sprig of Rosemary slightly smashed
2 cups Ice
Boil the 2 cups of water and add the salt and sugar. Stir until they are dissolved. Take the liquid off the heat and add all of the other ingredients, including the ice. This will cool the brine down quickly. Once cooled, pour the brine into a sturdy plastic bag and add the pork. Place in a dish and put into the refrigerator overnight.
To use salt instead, here's what I do. I use kosher salt and heavily salt the pork. I then put the pork in the fridge, covered overnight. When it comes to cooking, I don't salt the pork at the beginning. I only use pepper.