By Chef Mark Shoopman of Lutheran Hillside Village.
Serves 8 - 10
1 each (4 1/2 to 5 1/2-pound) boneless pork loin
½ cup Chef Mark’s seasoning blend, recipe follows
½ cup Real Grade A maple syrup
1 ½ cups Apple juice
2 tablespoons Brown sugar
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons spicy whole grain brown mustard
As Desired Sea salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and completely rub with the seasoning blend. Put in the oven and roast for 1 hour.
GLAZE - In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, maple syrup, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes. Adjust seasoning with sea salt and freshly ground pepper.
After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.
With a shard slicing knife, slice the pork loin into ¼ inch slices and artfully arrange on heated dinner plates accompanied by fresh cranberry sauce and your favorite holiday vegetable and potatoes.
1 ½ tablespoons Chili powder
1 tablespoon Good quality smoked paprika
1 ½ tablespoons Sea salt
1 tablespoon Freshly ground black pepper
1 tablespoon Dried Oregano
1 tablespoon Cayenne pepper
1 tablespoon Dried Thyme
1 tablespoon Granulated garlic
1 tablespoon Onion powder
1 teaspoon White pepper
- Mix all ingredients and store in an air tight container.
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