Pork loin often goes by many names. However similar they are, it should not be confused with pork tenderloin.
The most accurate name for pork loin would be pork loin roast.
The loin can be a tough muscle found along the back of the pig, on either side of the backbone.
It runs down from the shoulder to the hind leg. As such, this is one of the largest cuts on the pig.
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The Pork loin in this recipe is seasoned with a Moroccan inspired Harissa rub, seared until golden then oven roasted in a incredibly delicious Maple Garlic Sauce until it’s sticky on the outside and juicy on the inside.
A quick and easy pork loin recipe with high returns for very minimal effort.
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Pork Loin with A Garlic Maple Sauce
2-3 pound pork loin cut
1/4 cup Harissa spice
1 1/2 tbsp butter
3 garlic cloves, finely chopped
Maple Garlic Sauce
3 tbsp Apple cider vinegar
1 1/2 tbsp soy sauce
1/2 cup maple syrup (option to use honey)
Preheat oven to 350 degrees
Mix Sauce ingredients together.
Rub pork on both sides with Harissa spice.
Heat butter in a large oven proof skillet (cast iron skillet is ideal) over high heat. Add pork and sear until golden all over.
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When pork is almost seared, push to the side, add garlic and cook until golden.
Pour sauce in. Turn pork once, then immediately transfer to the oven.
Roast 15 – 18 minutes or until the internal temperature is 155 degrees
Remove pork onto plate, cover loosely with foil and rest 5 minutes.
Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
Remove from stove, put pork in and turn to coat in sauce.
Cut pork into slices and plate with sauce.
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