Here's one I like to make in the winter.

MAPLE-MUSTARD GLAZED PORK ROAST

2 to 3 pound boneless pork loin roast
2/3 cup maple syrup
3 Tbs. Dijon-style mustard
2 Tbs. cider vinegar
2 Tbs. soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise -*
4-6 medium red potatoes, scrubbed and halved

* Other favorite vegetables can be substituted: Brussels sprouts, winter squash wedges, sweet potatoes, etc.

Stir together syrup, mustard, vinegar and soy sauce. Add salt and pepper to taste. Spread evenly over pork roast and place in a shallow pan, surrounded by carrots and potatoes. Roast in a 350 degree oven until internal temperature of center of roast reaches 155-160 degrees and vegetables are tender, about 45 min. to 1 1/4 hours. Remove from oven and slice roast to serve with vegetables. Serves 6 with leftovers.

Sharon's rack of Pork recipe is just as good using a pork loin. And I've made this stuffed Pork Loin a number of times over the last 25 years. One of the few meats that I'll cook with a touch of sweetness.

Home Cookin Chapter: Recipes From Thibeault's Table

Herb Crusted Rack of Pork (Sharon/Chase's recipe)
=========================

Here is one of our favourite autumn dishes. Juicy, tasty, elegant and easy!
Get the butcher to french the bones for a nice presentation...although these days a rack of pork, with the bones already frenched, is readily available in most meat departments.

(serves 4)

4 pound rack of pork
3 TBSP olive oil
1 1/2 tsp kosher salt
4 garlic cloves, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh rosemary
1 TBSP coarse ground pepper
1/4 cup butter cut up
1/3 cup flour
2 cups chicken broth (more or less)
1 TBSP tomato paste
2 TBSP chopped fresh sage
salt and pepper to taste
fresh thyme or rosemary sprigs for garnish
.

Rub pork with olive oil and sprinkle with salt. Combine the garlic and
next 4 ingredients and press into the pork. Place pork on a rack in a
roaster or broiler pan , cover the bone tips with foil so they don't
burn.

Bake in a preheated 350 oven for 1 hour and 115 minutes or until
internal temperature reaches 160 degrees...don't over cook.

Transfer pork to a serving dish. Pour pan drippings into a skillet. Add
butter and cook over medium heat until butter melts. Whisk in flour
until smooth. Cook whisking constantly until it is a rich carmel
colour. Gradually add the broth and next three ingredients, cook over
medium heat until for 2 or 3 minutes until thick and bubbly.

Slice the pork between the bones and serve with the sauce. Use the
thyme or rosemary sprigs for garnish.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Loin Of Pork
====================
5 Pounds boned loin of pork
Stuff with:
Prunes and Apricots.

Shove the prunes and apricots down between the two halves of a double loin of pork. Use the handle of a wooden spoon or a knife sharpening steel.

Marinate in:
1 Cup white wine
2 Teaspoons dried sage
1 Teaspoon dried thyme
1 Large garlic clove
1 bayleaf
salt and pepper
Marinate overnight
. Brown stuffed roast in butter and oil, in roasting pan. Add onions and
carrots and brown also. Deglaze pan with reserved marinade. Add pork, 1
1/2 cups beef broth and 1/2 cup water.

Braise pork tightly covered in preheated oven (350 F) for 1 1/2 hours.
Transfer pork to oven proof dish. Brush Pork with Dijon mustard, and
1/2 cup brown sugar Roast Pork in hot oven (450 F) for 15 minutes or
until meat registers 165 F and is brown bubb1y and crisp. Let pork
stand loosely covered for 15 minutes.

Strain cooking liquid from roasting pan, skim off fat and bring to a
boil. Whisk in 1 1/2 tablespoons of cornstarch dissolved in 3
tablespoons of cold water Add 3 tablespoons of unsalted butter cut into
small bits. Season with salt and pepper. Garnish with sprigs of
watercress.

I like a pork loin brined with some brown sugar, garlic and rosemary added to the brine....then grilled.
I also like it split filled with a dried fruit, onion and bread stuffing, roasted in the oven and glazed with ciderw hich has been reduced to about 1/2.
Sorry no recipe for the stuffing....just soft bread crumbs and then I chop some dry apricots, onions and apples,Sautee the apples and onions in a bit of EVOO add some chopped apricots and perhaps prunes if you like them, toss with some fresh bread crumbs and add a bit of cider or chicken broth or wine to moisten and pile into the meat....tie with string to keep all together.
Linda C

Pork Stuffed Baguette
1 pork tenderloin, trimmed of fat and sinewy tissue
1/4 bottle Mojo Criollo marinde
4 tablespoons EVOO
1/2 red onion, sliced thin
Kosher salt and ground pepper
1 loaf of crusty baguette large enough to fit tenderloin inside
1/2 cup shredded Manchego or mozzarella cheese

Preheat oven to 375.
In a shallow dish, marinate cleaned tenderloin with Mojo for 1 to 2 hours.

Heat 2 tablespoons of olive oil in a saute pan over medium high heat. Add onions and season will with salt and pepper. Saute until onions are just browned--about 10n minutes. Remove from the pan and set aside.

Pat marinated tenderloin with a paper oel to dry, let sit at room temperatue for 10-15 minutes before cooking and season with salt and pepper.

In a pan over medium-high het, add 1 tablespoon of olive oil. Place pork in the pan and sear until each side is browned-about 3 to 4 minuts per side. Do not turn constantly. Once browned on all sides, remove from heat and set aside.

Make a slit along the top of the baguette. Scoop out most of he soft insides. Lightly brush the inside with olive oil. Fill with caramelized onions then cheee. Nestle the pork on the insie of the baguette so the pork is well-enclosed.

Trim off the excess ends of the bread. With kitchen twine or silicone ties to secure the pork at 1 to 2 inch intervals.

Place the pork-filled bread on a baking sheet and roast at 350 until the internal temperature of the thickest port of he pork reaches 150 degrees, about 20-25 minutes.

Remove from the oven and allow to rest 10 minutes.

Remove the strings and cut into slices.

What a coincidence..I'm making pork loin tonight too. I am stuffing mine with some blue cheese and a fig/walnut jam that is made locally at a specialty shop. Will probably add some spinach and sauteed onions to the filling mixture, along with some rosemary. Any kind of stuffing would be wonderful in your loin.

Shelley S.

Oh how I love stuffed pork loin. Excellent meal especially on a cold winters night.

I also have enjoyed Ina's pork roast with roasted vegetables. I don't have the recipe handy right now but I have posted it in the past, and I'm positive that it can be found through a quick Google search.

So how do you stuff a boneless pork loin roast? Do I sort of butterfly it, stuff it, push it together and tie it with kitchen string? Or do I cut a pocket straight thru it and sort of enlarge it? I like the idea of stuffing a roast but I don't think I've ever done it. Perhaps I should look for a tutorial on YouTube? Ha, ha!

It's easy to make a pocket the entire length of the boneless pork loin with the handle of a long sturdy wooden spoon. Push the spoon into the center of the roast and rotate until you can't go further, then go to the other side and do the same until you've got a pocket all the way through. This will be a good venue for smaller stuffings. Here are 2 that I use:

Pitted prunes soaked in Madeira or similar wine - stuff the pocket with as many prunes as you can - salt, pepper and a bit of ground ginger rubbed into the meat and then roast fat side up - the drippings will make a nice gravy with a bit more of the wine and some cream at the last minute

The other stuffing I've had with this spoon handle-created pocket is bulk sweet Italian fennel sausage. Just stuff the pocket with the bulk sausage and roast. It's incredibly good (and easy).

Both look really fancy when they're sliced, and don't require much work beyond a plain piece of meat.

seagrass

haven't been here in a while again.....but one of the easiest to does is to soak it in bourbon for a number of days (Ziploc and 4 to 5 days) put in dutch oven and slow cook........... this also works with pork shoulder

or baste with white wine, woodruff, and anise seed...every 15 minutes.......my mother did this all my childhood
charlotte

Hi -- I have enjoyed watching many recipes being posted here, and finally I have one to share. It came from Americana Magazine, an offshoot of the old American Heritage book/magazine, in November 1976. I hope you enjoy it.

CRANBERRY ROAST OF PORK

1-1/2 cups fresh cranberries
2/3 cup sugar
1 cup finely chopped onion
cup dry red wine + ½ cup dry red wine

4 pound loin of pork, either with bones or boneless
Salt
Pepper
½ teaspoon thyme

1 cup canned beef bouillon
1 Tablespoon cornstarch
1/3 cup cold water

Preheat oven to 350 degrees.
Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and ½ cup wine.

Rub pork with salt, pepper, thyme. Place bone side down in roasting pan just large enough to hold the roast and juices that will develop.
Spread cranberry mixture over roast.
Roast 2-1/2 hours or about 40 minutes per pound or to internal temperature of 170 degrees.

Combine remaining ½ cup of wine with beef bouillon and baste meat frequently with this and pan juices. If you need more, mix 1 part wine with 2 parts bouillon. DonÂt let pan juices scorch. (The onions will scorch a bit, even with basting, but they still taste good.)

When roast is done, transfer to board for carving.
To thicken pan juices if desired: Measure pan juices. For each cup of pan juice, mix 1 Tablespoon cornstarch with enough cold water to make a paste, then combine with the cooking liquid and cook until thick. Spread some sauce over carved meat and pass rest at the table. Serves 6.

We serve this with noodles to take advantage of the sauce.