Maple-Brown Sugar Pork Loin with Thyme Gravy
Active Time: 10 minutes
Total Time: 1 hour 25 minutes • Serves: 8
1/2 cup Schnucks light brown sugar
1 garlic clove, minced (about 1 teaspoon)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon Schnucks ground mustard
1 Pride of the Farm boneless pork loin roast (about 3-1/2 to 4 pounds)
1-1/2 cups water
1 tablespoon cornstarch
2 tablespoons coarsely chopped fresh thyme leaves
1/4 teaspoon Schnucks ground allspice
1/4 cup Schnucks pure maple syrup
1. Preheat oven to 400°F. In small bowl, combine brown sugar, garlic, salt, pepper and ground mustard. Place pork in 13 x 9-inch metal pan; rub brown sugar mixture over pork. Let stand 5 minutes.
2. Roast pork 15 minutes; reduce oven temperature to 325°F and roast pork 45 to 50 minutes longer or until internal temperature reaches 140°F. Transfer pork to cutting board; loosely cover with aluminum foil and let rest 10 minutes. (Internal temperature will rise about 10°F upon standing.
3. In small bowl, stir together water and cornstarch. With spoon, carefully skim excess fat from drippings. Place pan with drippings across 2 burners. With whisk, stir in water mixture; heat over medium heat, stirring frequently, removing browned bits from bottom of pan. Reduce heat to medium-low; simmer 6 to 8 minutes or until gravy thickens, stirring occasionally. Pour gravy through fine-mesh strainer, if desired. Stir in thyme and allspice. Makes about 2 cups.
4. Drizzle maple syrup over pork; slice pork and serve with thyme gravy.
Each serving: about 326 calories, 9 g total fat (4 g saturated), 87 mg cholesterol, 311 mg sodium, 22 g carbohydrate, 0 g fiber, 19 g sugars, 35 g protein