To DIE for Maple and Herb Pork Roast!
Picky", it was the best compliment a cook can get! Do hope you try it! It's a keeper for sure!
~Photos by me~
- 5 lb. pork loin roast *half, or a pre-tied whole one
- tsp. paprika
- tsp. dried thyme, crushed between your fingers
- tsp. dried marjoram
- tsp. "johnny's" seasoning salt, or your own favorite
- tsp. coarse ground black pepper
- tsp. garlic powder
- tsp. onion powder
- tsp. hot cayenne powder
- 1 1/2
- cups water
- stick real butter
- cup maple syrup
- *cotton baking/cooking string if needed
How to Make To DIE for Maple and Herb Pork Roast!
- 1*I used a just barely under 5 lb. pork loin roast half that came in a sealed, heavy plastic wrapper. I didn't want to cook it the way it came, so I cut it in half crossways, put the 2 halves together (round, fat side-out and flat insides together), and tied them together securely with cotton baking string. Next, add all of the spices and herbs into a jar, close the lid and shake to mix. Spoon all of the spice mixture evenly on all sides of the roast. Place into a 13 x 9 baking dish.
Fill bottom of pan with water, and drizzle roast with half of the butter (melted). Pop into a preheated 350 degree oven.
- 2Bake for 1 hour. Drizzle rest of melted butter over roast, turn dish/pan around to bake evenly if needed, and bake 30 minutes longer. (*My oven tends to run a bit hot. If yours is slow, add about 5 minutes longer.)
****During last 5 minutes of baking time, drizzle with the maple syrup.
*Remember, pork is DONE when still *slightly pink in the center and juices run clear. Don't overcook pork. You may as well nail it to the bottom of your shoes if you needlessly overcook it.
Remove from oven, loosely cover with foil to rest. Let rest at least 10 minutes to let the juices calm down before slicing. There's no rush, it will stay hot for quite awhile giving time to prepare last minute sides and salads. Enjoy!!!