Orchard News and Chews

News

April 25, 2019

Orchard News and Chews

Maple-Glazed Pork Loin over Roasted Vegetables

This new recipe features a chipotle-rubbed pork loin brushed with maple syrup.

Ingredients

For the Vegetables:
  • 6 fingerling potatoes, quartered lengthwise
  • 6 mini red-skinned potatoes, quartered lengthwise
  • 3 large carrots, sliced 1/4″ thick on the diagonal
  • 3 large parsnips, sliced 1/4″ thick on the diagonal
  • 1 large red onion, cut into large chunks
  • 1/2 pound asparagus or green beans, cut in half
  • 1 sweet red pepper, cut into large chunks
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dry herbs of your choice, optional
  • salt and pepper
For the Pork Loin:
  •  2 to 3 pounds pork tenderloin
  • 3 tablespoons olive oil
  • 1 whole lime or half a lemon
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle seasoning, or more if you like it spicy
  • 1 teaspoon chili powder
  • 1/2 teaspoon allspice or cloves
  • 2 tablespoons Italian herbs mix
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • generous grinding of pepper
  • 1/4 to 1/2 cup maple syrup

 

Directions

Preheat oven to 400° F (204° C) on regular bake or convection roast (my favourite setting for this recipe). Put the potatoes, carrots, parsnips, and onions in one bowl. These vegetables will take longer to roast. Cut the asparagus or beans, red pepper and garlic in another bowl. Drizzle the olive oil, balsamic, and seasonings over each bowl and toss the veggies. Line a baking sheet with foil or parchment. Spread the bowl of root vegetables on the sheet. Roast for 30 minutes.

Meanwhile, prepare pork loins for roasting. 

Drizzle second amount of oil into another lined baking sheet. Mix all the spices and the garlic together. Place tenderloins on top and roll them in the oil until they’re covered. Prick all over the top with a meat fork. Squeeze the lemon or lime over the loins. Sprinkle with the mixed spices and garlic. Roast, uncovered for 20 – 30 minutes, depending on the size of the pork loins, to about 150° for medium. The juices should run clear when pierced with a fork. This stage could also be done on a barbeque grill with fantastic results, I’m sure.

After 30 minutes, add the bowl of short-cooking vegetables to the roasting tray and toss with the other veggies. Return to oven and roast for an additional 15 minutes. At the same time, remove pork and baste with the pan juices before brushing with half the maple syrup. Return to oven and roast again for 15 minutes. Brush with the remaining maple syrup after removing. Let the meat stand for 5 minutes before slicing. It should be slightly pink inside and juicy. Slice it into 1/2″ thick slices and fan out slightly on top of vegetables for a pretty presentation. Drizzle with pan juices.

* * * * *

It was a great year for Ontario’s maple syrup producers, here are some fun facts about Ontario Maple Syrup:

– A maple tree lasts at least 30 years and is 12 inches in diameter before it is tapped.
– As a tree increases in diameter more taps can be added, up to a maximum of four.
– Tapping does no permanent damage to the tree.
– 30-50 gallons of sap are evaporated to make one gallon of syrup.
– Maple Syrup is boiled even further to produce Maple Cream, Sugar and Candy.