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Maple Marinated Roast Pork Loin With Sweet And Sour Onions

Serves 8 - 10

Level of difficulty: easy


For the Pork Loin
1/2 cup ketchup
1/2 cup hoisin sauce
1/4 cup maple syrup
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp curry paste
2 tbsp minced ginger
2 tbsp minced garlic
1 tbsp lime zest
1 4 lb boneless pork loin roast, well-trimmed
Sea salt and freshly ground pepper

For the Onions
2 cups pearl onions
1 tbsp vegetable oil
1 tbsp slivered ginger
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar


Combine ketchup, hoisin sauce, soy sauce, maple syrup, oil, curry paste, chopped ginger, garlic and lime zest. Reserve 1/2 cup marinade. Season pork with salt and pepper and brush remainder of mixture over roast and refrigerate overnight.

Preheat oven to 450º F. Place roast on a rack in a roasting pan. Cook for 15 minutes. Reduce heat to 250º F and, basting with the reserved marinade every half hour, cook for approximately 1½ hours, until a meat thermometer inserted in the center of the roasts reads 150º F.

While roast is cooking, prepare onions by heating oil in a large skillet over high heat. Add onions and sauté for 2 minutes, or until slightly softened. Add slivered ginger and sauté for 1 minute longer.

Reduce heat to medium-low. Add soy sauce, vinegar and sugar and cook for 10 minutes, or until onions are soft and turning golden. (Onions can be made a day ahead and reheated.)

Heat remaining reserved marinade in a pot over medium heat and simmer for 5 minutes until the flavors are combined.

Let pork stand for 20 minutes before slicing thinly. Serve slices warm or at room temperature on a platter surrounded by onions. Drizzle cooked marinade over the pork.

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