Prep: 25 minutes
Roast: 1 hour 30 minutes • Serves: 8
1(5-pound) boneless, center-cut pork loin
1-1/2teaspoons ground black pepper
1/4cup maple syrup
2tablespoons packed light brown sugar
2cups reduced sodium chicken broth
1-1/2cups apple cider
2tablespoons unsalted butter
2teaspoons chopped fresh thyme leaves
2tablespoons cold water
1.Preheat oven to 400°. Line 13 x 9-inch roasting pan with aluminum foil; spray with nonstick cooking spray. Place pork in prepared pan; sprinkle with 1 teaspoon pepper and salt. Roast 45 minutes or until outside is browned.
2. Reduce temperature to 325°. Brush pork with maple syrup and sprinkle with brown sugar. Add broth and cider to pan; cover with foil and roast 45 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Transfer pork drippings to large skillet.
3.Add butter, thyme and remaining 1/2 teaspoon pepper to skillet; heat to boiling over high heat. In cup, combine water and cornstarch; whisk into broth mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon sauce over pork.
Approximate nutritional values per serving:
418 Calories, 15g Fat (7g Saturated), 124mg Cholesterol,
531mg Sodium, 17g Carbohydrates, 0g Fiber, 47g Protein
Dietitian’s Dish Tip:
> Pork loin can save you fat and calories over traditional holiday ham.