Recipe - Maple-Rum-Glazed Apple Compote

1 Boneless centercut trimmed
pork loin,
5 Pounds; measuring 3 to 4
inches high and about 18
inches in length, (5 to 5
1/2)
One half cup Lemon juice
One fourth cup Corn oil
6 tablespoon Pure maple syrup
3 Shallots; thinly cut or sliced up
3 Cloves garlic; thinly cut or sliced up
2 Bay leaves
2 Sprigs fresh thyme
1 teaspoon Lemon zest
One half teaspoon Freshly ground black pepper
Salt and pepper to season
marinated meat
Glaze (see recipe)
2 tablespoon Melted butter
One half tablespoon Butcher'sgrind black pepper
One fourth cup Maple syrup
1 tablespoon Lemon juice

Put pork in plastic cooking bag. Combine juice, oil, syrup, shallots,
garlic, bay leaves, thyme, lemon zest and pepper. Add to meat in bag. Seal
bag, marinate refrigerated overnight or up to 24 hours. Prepare glaze and
refrigerate. Bring to room temperature when ready to use.

To roast pork: Preheat oven to 450 degrees. Remove meat from marinade.
Discard marinade. Place meat on drain rack over sheet pan. Season with salt
and pepper. Place in preheated oven and cook 10 minutes. Baste with glaze
and cook additional 5 minutes.

Reduce oven temperature to 350 degrees. Cook 10 minutes, basting once.
Continue cooking, basting every 10 minutes, until meat reaches internal
temperature of 155 degrees when tested with instantread thermometer, about
20 minutes.

At this point, pork should be cooked to medium well and will have a hint of
pink. If welldone meat is desired, roast can be cooked additional 5 to 10
minutes.

Remove meat from oven and let it rest 15 to 20 minutes before slicing. This
will bring the meat's internal temperature up about 10 degrees. Check roast
with meat thermometer at this point. If temperature has not reached 160
degrees, return meat to oven until it reaches that temperature. Slice into
32 equal slices to make 16 servings. Place cut or sliced up meat on serving tray.
Serve with corn potatoes and chutney. Makes 16 servings.

Note: Roasts that are thicker and shorter in length should be cooked longer
to bring them to 155 degrees internal temperature. Let rest about 20
minutes before slicing.

Make Glaze: Mix all ingredients and use the mixture to baste meat. Glaze
should be at room temperature when used.

Recipe by: Milwaukee Journal Sentinel

Posted to MCRecipe Digest V1 #862 by Dianne Larson Ward
dianne@olynet.com on Oct 23, 1997