MAPLE GLAZED PORK LOIN RECIPE | ALLRECIPES
Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad.
Provided by missdixie
Categories Meat and Poultry Pork
Total Time 3 hours 10 minutes
Prep Time 2 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 6
Steps:
- Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
- Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.
Nutrition Facts : Calories 392.2 calories, CarbohydrateContent 7.5 g, CholesterolContent 119.7 mg, FatContent 22.9 g, ProteinContent 36.7 g, SaturatedFatContent 9.8 g, SodiumContent 110.3 mg, SugarContent 6.6 g
MAPLE-GLAZED PORK RECIPE | EATINGWELL
This dish plays maple's sweetness off tart lemon juice to enhance flavors in meats and poultry. The piquant maple-mustard glaze can be used on just about everything, including marinating and basting and as a base for vinaigrette.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Main Dish Recipes
Total Time 50 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl,
- Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate.
- Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture.
- Transfer to oven and roast until pork registers 155 degrees F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.
- Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper.
- Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.
Nutrition Facts : Calories 187 calories, CarbohydrateContent 9.3 g, CholesterolContent 60.4 mg, FatContent 4.8 g, FiberContent 0.9 g, ProteinContent 22.4 g, SaturatedFatContent 1.2 g, SodiumContent 282.6 mg, SugarContent 6.1 g
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MAPLE-GLAZED PORK CHOPS | ALLRECIPES
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Total Time 55 minutes
Category Main Dishes, Pork, Pork Chop Recipes, Baked
Calories 922.9 calories per serving
- Bake in the preheated oven, turning halfway, until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Reviews 4
Total Time 30 minutes
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Calories 264 calories per serving
- Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.
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Reviews 4.5
Total Time 25 minutes
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Calories false per serving
- In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.
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Reviews 4.5
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- Heat oil in a large nonstick skillet over medium heat. Add pork, and cook 2 minutes on each side or until golden brown. Add cider and apple wedges; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until pork is done. Add maple syrup mixture, and cook 5 minutes or until thick and syrupy. Sprinkle with parsley.
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MAPLE-GLAZED PORK SPARE RIBS | PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 416 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.
- Peel and finely dice the onions. Peel the garlic.
- Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown.
- Add the maple syrup and bring to the boil, then reduce until the bubbles become slow and thick.
- Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.
- Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50ml of water at a time to keep the juices from running dry and burning.
- Serve the maple-glazed pork with your favourite vegetables.
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