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Categories:Viewed: 90 - Published at: a year ago
Ingredients
- 2 1/2 pounds boneless pork loin roast, tied
- 2 garlic cloves, thinly sliced
- 2 tablespoons maple sugar (see Note)
- 1 1/2 teaspoons finely grated fresh ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- Blood orange slices, red currants and sprigs of mint, for garnish (optional)
Method
- Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one.
- In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil.
- Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.
- Preheat the oven to 450.
- Roast the pork for 10 minutes.
- Lower the oven temperature to 400 and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135.
- Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
- Discard the string and carve the pork into thin slices.
- Arrange on a platter, garnish with the orange slices, red currants and mint and serve.
