- 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.
