Maple & orange glazed half pork loin with cheesy mashed potatoes
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  • Comfort food
  • Ingredients under 6
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
50minutes
portions
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
50minutes
portions
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Maple & orange glazed half pork loin with cheesy mashed potatoes
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Ingredients under 6
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
50minutes
portions
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
50minutes
portions
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 30 mL (2 tbsp.) vegetable oil
  • 1.2 kg (2.5 lb.) pork loin, half
  • To taste, salt
  • 2 sprigs of rosemary
  • 250 mL (1 cup) orange juice
  • 160 (⅔ cup) maple syrup
  • 30 mL (2 tbsp.) dijon mustard
  • To taste, freshly ground pepper
  • 30 mL (2 tbsp.) vegetable oil
  • 1.2 kg (2.5 lb.) pork loin, half
  • To taste, salt
  • 2 sprigs of rosemary
  • 250 mL (1 cup) orange juice
  • 160 (⅔ cup) maple syrup
  • 30 mL (2 tbsp.) dijon mustard
  • To taste, freshly ground pepper
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Place oven rack in middle position and preheat oven to 190°C (375°F).
  2. In an ovenproof skillet, heat oil over high heat. Add one sprig of rosemary. Brown pork loin on all sides. Season with salt. Set meat aside in a dish and discard rosemary sprig.
  3. Deglaze skillet with orange juice. Reduce to half. Add maple syrup, Dijon mustard, and the other sprig of rosemary, finely chopped. Simmer for a few minutes until sauce thickens. Pour out half the sauce into a gravy boat, cover, and set aside. Place pork loin back in skillet, coat with remaining sauce, and season with pepper.
  4. Bake for about 45 minutes or until a thermometer inserted in the centre of the meat reads 65°C (150°F). Transfer loin to a serving dish. Cover with aluminum foil and let stand about 15 minutes before slicing. The meat’s internal temperature should reach 70°C (158°F).
  5. Serve with cheesy mashed potatoes and reserved maple and orange sauce.