maple-glazed pork loin with rosemary, thyme, and green onions

Our stepfather, Ed, was a born-and-raised Vermonter and, understandably, a huge maple syrup fan. He’d put it on ground beef, chicken, even popcorn! For this recipe, we added maple syrup to a pork loin glaze and produced some delicious pork. To maximize your sweet, syrupy flavors, remember to baste the loin with the glaze every so often or roll the loin in the glaze, using tongs, so it reaches every part of the pork.

SERVES 4 TO 6

INGREDIENTS

1 boneless pork loin (between 2 and 2½ pounds)

½ teaspoon salt

¼ teaspoon black pepper

1 cup chopped green onions (about 5 green onions)

cup maple syrup

1 tablespoon fresh rosemary leaves, minced

2 teaspoons dried thyme

STEPS

Preheat the oven to 375°F.

Remove, as best you can, the pork “silver,” the shiny film of muscle or tendon that is sometimes on the edge of the pork loin. Sprinkle the salt and pepper evenly over the pork and place it in a 13 × 9–inch baking dish.

In a small bowl, mix the green onions, maple syrup, rosemary, and thyme. Pour over the pork loin and place the baking dish in the oven.

Cook for 40 to 50 minutes, or until the internal temperature reaches 145°F. Be sure to baste or turn the roast every 15 minutes.

When the pork is thoroughly cooked, remove the baking dish from the oven and let the pork sit for 5 to 10 minutes so the glaze can thicken slightly.

Transfer the pork to a cutting board and cut into ¼- to ½-inch slices. Arrange the slices on plates or a serving dish.

Pour some of the remaining glaze over the slices and serve.