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Level
very easy
Prep Time
10 mins
Total Time
50 mins
Serves
6

Ingredients

30
vegetable oil
mL
1.2
pork loin, half
kg
salt
To taste,
2
of rosemary
sprigs
250
orange juice
mL
160
maple syrup
(⅔ cup)
30
dijon mustard
mL
freshly ground pepper
To taste,

Directions

Step 1
Place oven rack in middle position and preheat oven to 190°C (375°F).
Step 2
In an ovenproof skillet, heat oil over high heat. Add one sprig of rosemary. Brown pork loin on all sides. Season with salt. Set meat aside in a dish and discard rosemary sprig.
Step 3
Deglaze skillet with orange juice. Reduce to half. Add maple syrup, Dijon mustard, and the other sprig of rosemary, finely chopped. Simmer for a few minutes until sauce thickens. Pour out half the sauce into a gravy boat, cover, and set aside. Place pork loin back in skillet, coat with remaining sauce, and season with pepper.
Step 4
Bake for about 45 minutes or until a thermometer inserted in the centre of the meat reads 65°C (150°F). Transfer loin to a serving dish. Cover with aluminum foil and let stand about 15 minutes before slicing. The meat’s internal temperature should reach 70°C (158°F).
Step 5
Serve with cheesy mashed potatoes and reserved maple and orange sauce.