| | Directions | | Using a small, sharp knife, make think slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting (place a roasting wire wrack underneath the roast before roasting if you prefer). Preheat the oven to 450 F degrees. Roast the pork for 10 minutes. Lower the oven temperature to 400 F degrees and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135 F degrees (this is the temperature noted in the original recipe, although I tend to cook my roast pork at 160 F to 165 F degrees just to be sure...especially if doubling the recipe). Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices and serve. |
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| Ingredients | | - |  | 2 1/2 pounds boneless pork loin roast, tied |
| - | | 2 cloves garlic, thinly sliced |
| - | | 2 tablespoons maple sugar (can use brown sugar as substitute) |
| - | | 1 1/2 teaspoons finely grated fresh ginger |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/4 teaspoon crushed red pepper flakes |
| - | | 2 tablespoons extra virgin olive oil |
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