Maple Glazed Aromatic Pork Loin

Slow roasting in an electric rotisserie is the secret to producing this moist, flavorful pork roast--great for family or entertaining.

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Ingredients:

• 1 pork loin
• 1 large, or two medium, onions, thinly sliced with rings separated
• 1 large, or two small, cloves garlic, peeled and thinly sliced or crushed
• 1 tbsp olive oil, or a non-flavored oil such as canola or peanut
• 1/4 cup chopped fresh parsley, or 1-2 tbsp dried parsley flakes
• Salt and pepper to taste
• 1/4-1/2 cup maple syrup

Method

Preheat rotisserie burner at maximum setting. Mix onions, garlic, parsley and oil in a large mixing bowl. Trim excess fat and any fibrous connective tissue from pork. Unwrap pork loin and separate any loose pieces. Filet loin longitudinally in one or two places, but don't cut away pieces. Place all pieces of trimmed, filleted meat into mixing bowl and toss with onion and garlic mixture, coating all meat with oil. Season meat with salt and pepper to taste. Reassemble pork loin pieces, stuffing onion mixture into meat. The goal is to make a long cylindrical piece of meat for the rotisserie. Place loose cylinder on a cutting board and tie meat every inch or so. The meat should be bendable, but wrapped tightly. Skewer meat, keeping the skewer centered as much as possible. Use meat prongs to compress meat on skewer. Cook and check meat every 20 minutes. If it's loose on skewer, compress meat with prongs again. Start basting with maple syrup about 40 to 45 minutes into cooking. Baste every 10 minutes or so until cooking is complete. Check temperature with meat thermometer according to safe handling instructions. Remove from heat, cover and let rest about 5 minutes before slicing into 1 inch thick medallions. Serve with warm syrup as a dipping sauce.

Notes:

Number of servings: 6-8

Submitted By: JohnKCooks
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