Hickory Glazed Pork Loin

I love a good roast pork loin. It's one of the tenderest, most flavorful cuts of pork and is readily available just about everywhere. It's also one of the easiest meats to roast and lends itself well to any number of preparations. This simple recipe yields succulent roast pork that is tender, moist and packed with flavor. The addition of Hickory Syrup to the marinade adds a subtle dimension that will leave them begging for more.

Ingredients:

1 pork loin roast (approx. 4 lb)
1/4 cup vinegar (I like to use Banyuls vinegar, but cider vinegar is good too)
1/2 cup hickory syrup
¼ cup light brown sugar
1 tsp freshly ground black pepper
½ tsp Sea salt

Preparation:

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.

Directions:
I love a good roast pork loin. It's one of the tenderest, most flavorful cuts of pork and is readily available just about everywhere. It's also one of the easiest meats to roast and lends itself well to any number of preparations. This simple recipe yields succulent roast pork that is tender, moist and packed with flavor. The addition of Hickory Syrup to the marinade adds a subtle dimension that will leave them begging for more.

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Hickory Glazed Pork Loin

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