Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
10 mins
Total Time
50 mins
Serves
6

Ingredients

30 mL
vegetable oil
2 tbsp.
1.2 kg
pork loin, half
2.5 lb.
To taste,
salt
¼ cup
2 sprigs
of rosemary
½ cup
250 mL
orange juice
1 cup
160 (⅔ cup)
maple syrup
30 mL
dijon mustard
2 tbsp.
To taste,
freshly ground pepper

Preparation

Step 1
Place oven rack in middle position and preheat oven to 190°C (375°F).
Step 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.
Step 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.
Step 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).
Step 5
Serve with cheesy mashed potatoes and reserved maple and orange sauce.