It was feeling a little crisp in the air, so I decided it was time for a “fall” meal. Obviously I turned to pork and root vegetables, standard. For the pork I searched around for a recipe that I have used in the past that I got from a friend. It was something to do with maple syrup, shallots, and mustard, but I couldn’t find it. I ended up using a recipe I found on the food network site and loosely following it.
-4 to 6 pork loins about 1 inch thick
-1 heaping Tbsp fresh grated ginger
-2 garlic cloves, minced
-1/2 cup maple syrup
-2 Tbsp mustard
-salt and pepper
1. Start by seasoning the pork with salt and pepper, generously. Try to do this about 30 minutes before you want to put it on to cook. If it’s closer to room temperature it helps it to cook more evenly (or so says the internet) and not get a ring around the edges (like mine).
2. Heat a large skillet and add olive oil to the bottom to coat the pan. When it’s nice and hot with little waves in the oil, sear the pork on both sides for 3-4 minutes. I wasn’t sure if this was the exact amount of time, but you want it to sear and start cooking without being totally done. Remove and set on a clean plate.
3. In the hot skillet add more olive oil if necessary to coat the bottom of the pan, then add the garlic and ginger. Let this cook for 2-3 minutes before adding the maple syrup and mustard. Stir for about 2-3 minutes before adding the pork back to the pan to simmer for 5-6 minutes, flipping once.
I was having issues with splattering oil and maple syrup, so I put a lid partially over the skillet…this may have interfered with the thickening of the sauce, so I had to cook it a little longer to thicken up.
For the final plating I used some of the left-over coleslaw from BBQ night and made bacon roasted cauliflower and beets (recipe to come). I think in the future I will try to marinade the pork in some kind of ginger and and white wine concoction to infuse a little more flavor to the center of the meat, but the glaze makes a nice coating of flavor.