This is a great way to cook a pork loin. By adding a flavorful glaze such as this one made with maple syrup and spices to the roast during the end of cooking you will get a nice flavor without having it burn. Make sure to use a thermometer since it can be tricky to determine when the pork loin actually is done, since it all depends on how thick and large it is. If you take out the pork once it reaches 145 then it will raise even further and you will end up with a dry roast. Therefore make sure to take it out when the temperature reaches 135, if you want a moist and flavor roast. This glaze is quite sweet and features undertones of cinnamon, cloves and heat. It's quite delicious and works great with the lean, mild flavor of pork. If you're using a pork tenderloin, then you can brush the meat with the glaze right after you have browned it in the skillet before putting it in the oven. Ingredients: - 1 boneless pork loin (2 ½ – 3 pound)
- salt pepper
- 1 tablespoon oil
Glaze: - 1 cup maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon allspice
Method:
Let the meat stand at room temperature for about 30 minutes – 1 hour. Set the oven to 375 degrees.
Combine all the ingredients for the glaze in a bowl.
Pat the roast with paper towels and season on all sides with salt and pepper. In a skillet, heat up the oil over medium high and brown the roast on all sides for about 10 minutes. Transfer the roast to a baking dish.
Place the roast in the oven.
In the skillet where you browned the roast, pour off the fat left in the skillet and add the glaze to the pan. Scrape up any bits and simmer for about 1 minute, then remove from heat.
Cook the roast in the oven for 50 to 70 minutes until the internal temperature reaches 135 degrees. During the last 15 minutes, or when the internal temperature reaches 110 degrees, brush the roast with the glaze.
Transfer the roast to a board, and cover with foil. Let it rest for another 10 minutes or so until the temperature reach es 145 to 150 degrees.
If you want more flavor, you can always brush the roast with additional glaze just before slicing it. 
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