Maple Bourbon Glazed Pork Loin Roast

• 1 (3-pound) pork loin roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon smoked paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 Pat the pork loin dry with paper towels and season with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned.
4. 4 In a small bowl, whisk together maple syrup, bourbon, soy sauce, Dijon mustard, garlic, and smoked paprika.
5. 5 Remove skillet from heat and pour half of the glaze over the pork.
6. 6 Transfer skillet to the oven and roast for 45 minutes.
7. 7 Brush the pork with the remaining glaze and roast for another 15 minutes, or until the internal temperature reaches 145°F.
8. 8 Let the roast rest for 10 minutes before slicing.

Equipment

• Oven-safe skillet
• Meat thermometer

Variations

• Substitute bourbon with apple cider for a non-alcoholic version.
• Add a touch of cayenne pepper to the glaze for a spicy kick.

Substitutions

• If Dijon mustard is unavailable, use yellow mustard.
• Substitute maple syrup with honey for a different flavor profile.

Pairings

• A glass of Pinot Noir complements the flavors beautifully.
• Pair with a fresh baguette for a complete meal.

Nutrition

Tips

• Use a meat thermometer to ensure perfect doneness.
• Reserve some glaze for serving on the side if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with roasted vegetables and a side of creamy mashed potatoes.
• Pairs wonderfully with a crisp apple slaw.

FAQ