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Hickory Glazed Pork Loin

Hickory Glazed Pork Loin
A good roast pork loin is one of the tenderest, most flavorful cuts of pork. This simple recipe yields a succulent roast that is tender, moist and packed with flavor. The addition of hickory syrup to the marinade adds a subtle dimension and a scintillating flavor.
Ingredients:

1 pork loin roast (approx. 4 lb)
1/4 cup white wine vinegar 1/2 cup hickory syrup
¼ cup light brown sugar
1 tsp freshly ground black pepper
½ tsp sea salt



Directions:


Place the pork loin into a large ziplock bag. Mix the remaining ingredients together in a small non-reactive bowl. Pour into the bag with the pork loin and seal. Refrigerate for 2 hours, turning periodically.


Preheat the oven to 350 degrees F.


Place the pork loin on a rack in a shallow roasting pan, reserving the marinade. Place in the preheated oven and roast uncovered for 1 hour.


While the pork loin is cooking, bring the reserved marinade to a boil in a small saucepan, stirring frequently. Reduce heat and simmer 2 minutes. Remove from heat.


After roasting for 1 hour, spoon enough of the hot marinade over the loin to glaze. Return roast to oven and continue roasting, basting frequently until the top is well-browned, about 20 - 30 minutes.


Remove from the oven, and let rest for about 10 minutes before slicing. Serve any remaining sauce with the roast.



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