Kendra's Pork Roast with Maple Glaze

for Fall Harvest menu

Ingredients:
1 boneless pork loin roast (about 2.5 lbs)
-- make sure its tied with 5 pieces of twine at even intervals
1/3 cup maple syrup

Also: vegetable oil, cinnamon, ground cloves, cayenne pepper, salt and pepper

1. Heat oven to 350.
2. Pat roast dry, then sprinkle with salt and pepper.
3. Heat 2 teaspoons of vegetable oil in a nonstick skillet over medium high heat. Place the roast fat-side down in the skillet first (to get more fat in the pan) and cook until well-browned, about 3 minutes. Using tongs, repeat on all sides until the roast is well browned on all sides.
4. Transfer roast to roasting or baking pan, small enough so that it will rest in a pool of maple syrup.
5. Pour 1/3 cup maple syrup over roast. Using tongs, roll the roast to coat on all sides. Sprinkle roast with a pinch of cinnamon, a pinch of ground cloves, and a pinch of cayenne pepper.
6. Transfer to oven for 35-45 minutes, cooking until an instant-read thermometer reads 135 degrees. Baste or use tongs to roll the roast over during roasting to coat all sides.
7. Out of the oven, let the roast rest for 10-15 minutes. Roast should now register 145-150 degrees, and glaze should thicken.
8. Snip twine off roast, slice in to 1/4 inch slices, and serve immediately topped with glaze.

Total time: no more than 1 hour, 15 minutes.
Difficulty: easy!