This is an easy weeknight meal that looks & tastes impressive, without all the elbow grease. Prep time: 10 minutes Cook time: 1-1.5 hours
3-4 lb pork roast (loin or shoulder work equally well)
Several sliced shallots
2 tablespoons cumin
4 tablespoons butter
3/8 cup maple syrup (preferably dark or grade b)
1/4 cup plus 2 tablespoons raw apple cider vinegar
2 tablespoons Dijon mustard
Preheat oven to 350. Rub pork with cumin, salt, and pepper. Cook pork in melted butter in an oven-safe skillet on stove top, turning until brown on all sides.
Meanwhile, whisk maple syrup, 1/4 cup apple cider vinegar, and Dijon mustard in small bowl and set aside.
Remove pork from skillet. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add glaze and shallots. Turn pork in glaze just until coated–don’t worry if it seems thin at first, it will thicken and caramelize in the oven.
Move skillet to oven and roast at 350 for 20-25 minutes per pound, estimated 60-80 minutes, turning or basting occasionally. When thermometer reads 145, remove & rest 5 minutes.
Stir and thin remaining glaze with 1 tablespoon syrup if needed. Slice pork into medallions, drizzle with glaze, and serve with garlic mashed potatoes, brussels sprouts, and arugula salad.
Riversong Farm 