Hello. It’s been a few days.
Fritz’s sister Eber is here visiting, so blogging had to take a back seat for a couple of days while we caught up on life, love and other mysteries. But now we are back on track.
Most importantly–FRITZ IS BACK!
His oral presentation went really well, and he also came back with a little farmer’s tan and a Sonicare toothbrush that he won for me. I’m so proud that he did all that extra work and is now jumping right back into study-mode (he has a test tomorrow and Wednesday).
Unlike me. Now that midterms are over I need at least a week’s break before I can even start thinking about that. So instead, I’ve been cooking.
Maple Glazed Pork Roast
- Pork tenderloin roast (2-3 lbs)
- 1/4 C maple syrup
- 1/2 t cinnamon
- 1/4 t cloves
- 1/8 t cayenne pepper
- salt and pepper to taste
Using kitchen twine, tie the roast into a more uniform shape so it cooks evenly, like so:
I finally remembered to get kitchen twine last time I was in the grocery store. It’s useful for so many things.
Cover the roast loosely with plastic wrap and let it sit for a half hour or so to allow it to come up a little closer to room temperature. Don’t allow your cat to go near it.
When it’s ready, heat up a teaspoon of canola oil in a saucepan and sear all sides of the roast until brown over medium-high heat.
Preheat the oven to 375 degrees. Place the roast on the middle rack and cook for about 45-50 minutes, until it is a beautiful deep brown and feels firm (but not too firm!) to the touch.
My meat thermometer is broken, so I’ve moved on to more holistic and alternative methods of cooking. Meanwhile, put together the glaze by mixing the spices and maple syrup together.
Take the pork roast out from the oven and glaze away:
Return to the oven and cook for another fifteen minutes, until the glaze thickens and bubbles around the roast. It is gorgeous (and it smells amazing!).
What a beauty, right?
We all really enjoyed this glaze. The cayenne pepper gives it a little spice that makes the flavor a bit more complex, but it doesn’t taste “hot” by any means. I really think it was just perfect all around, and (most importantly) very easy. I love when a recipe has an ingredient list that is short and found in most kitchens.
Hope you’ve enjoyed the beautiful weather we’ve been having–and I’m sorry if you received an email about this post before it was completed. I started Skyping Fritz’s parents and got all out of whack.