Monday, October 26, 2009

Maple Glazed Pork Loin with Creamy Polenta

Maple Glazed Pork Loin
1/2 c. syrup
1/8 t. cinnamon
pinch cloves
pinch cayenne
2-1/2 lb. pork loin
salt and pepper
2 t. oil
Sear roast in oil, remove from heat. Mix syrup and spices and roll loin in mixture. Roast at 325 degrees until thermometer reads 135 degrees (about 35-45 minutes), turning twice. Transfer to carving board. Allow syrup to sit 5 minutes to thicken up and pour over roast. Let sit 15 minutes. Slice and serve.

Creamy Polenta
5-1/2 c. water
1 c. milk
1-1/2 c. polenta
4 T butter
1 garlic clove, minced
2 oz. parmesan grated
Boil water and milk, add 1/2 t. salt and slowly pour in polenta, stirring constantly. Reduce heat and simmer, stirring often until liquid is absorbed (20-25 minutes). Remove from heat, add butter and garlic. Top with parmesan and broil briefly.

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