This was in my e-mail from Cooks Magazine. It sounds good.
Tria
Solution: The key to juicy pork: Don't overcook it. Today's pork can be safely served at 145 to 150 degrees, so remove the pork from the oven at 135 degrees and let it rest on the cutting board before slicing. Sear the roast first on the stovetop to ensure a crisp, caramelized crust. For maximum maple flavor, reduce the maple syrup in the skillet used to sear the pork, and then roast the pork in that same skillet.
MAPLE-GLAZED PORK ROAST
Serves 4 to 6
A nonstick ovenproof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a pot holder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sauteed greens, braised cabbage, and soft polenta are good choices.
1/3 cup maple syrup, preferably grade B
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless blade-end pork loin roast (about 2 1/2 pounds),tied at even intervals along
length with 5 pieces butcher's twine
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. 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 i
Tria