Categories: Meals

Ingredients

• 1/2 cup pure maple syrup
• 1/4 cup firmly packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1 tbsp. cornstarch
• 1 tbsp. distilled white vinegar
• 2 1/2 lb. boneless pork loin roast
• 2 lbs. small fingerling potatoes, halved lengthwise
• 1 large sweet onion, cut into 1-inch wedges
• 3 tbsp. olive oil, divided
• 3 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 6 garlic cloves, minced
• 2 tbsp. minced fresh rosemary
• 1/4 cup water
• Garnish: fresh rosemary sprigs

Directions

1. In a large Ziploc bag, combine maple syrup, brown sugar, melted butter, cornstarch, and vinegar. Add pork and seal bag. Refrigerate for at least 3 hours or overnight.

2. Preheat oven to 375.

3. In a large bowl, toss together potatoes, onion, 1 tbsp. oil, 1 tsp salt and 1/2 tsp pepper. Set aside.

4. Remove pork from bag, reserving marinade in bag. In a small bowl, place garlic, rosemary, remaining 2 tbsp. oil, remaining 2 tsp salt, and remaining 1/2 tsp pepper. Using fingers, rub mixture together to form a paste. Rub pasta all over pork. Place pork, fat side down, on a rimmed baking sheet.

5. Roast for 25 minutes. Remove from oven, and turn pork over. Arrange potato mixture in a single layer around pork. Roast until a meat thermometer registers 145, about 30 minutes more. Remove pork from pan; cover and let rest for 10 minutes. Remove potatoes and onion from pan; set aside.

6. Scrape pan drippings into a small saucepan. Run reserved marinade in bag under warm water until butter is melted. Add marinade and 1/4 cup water to saucepan; bring to a boil. Cook for 1 minute, stirring constantly. Slice pork, and serve with potatoes and onions. Drizzle with sauce. Garnish with rosemary.

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