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We are combining the flavors of maple and rosemary in this pork loin recipe. This recipe makes for a perfect Fall main dish and can be enjoyed with several fall side dishes, like our Maple Glazed Carrots for a fabulous Fall meal!
Recipe by Anna Chighizola
Products used: Rosemary Olive Oil & Vermont Maple Balsamic, Vermont Maple Balsamic Vinegar, Rosemary Olive Oil, Black Rooster Maple Syrup
2 lbs Pork Loin
¼ cup Maple Syrup
1 tsp Dijon Mustard
1 Tbsp fresh Rosemary, chopped
1 tsp minced Garlic
1 tsp SOOC Rosemary Olive Oil
½ tsp SOOC Vermont Maple Balsamic Vinegar
½ tsp Salt
¼ tsp Pepper
1 cup Chicken Broth
Preheat oven to 350 degrees.
In a bowl, combine the maple syrup, mustard, rosemary, garlic, salt, and pepper until well blended. Add the meat to a dish, season with salt and pepper. Then, coat the pork loin in the mixture.
Add the chicken broth to the pan and bake at 350 for 1 hour (basting every 30 minutes. After the meat has reached desired internal temperature, remove from the oven and enjoy!
