I didn't have maple syrup, so I used apricot jam. Still great
- Carbohydrate 23.962579145001 g
- Cholesterol 137.31 mg
- Fat 21.4176655482 g
- Fiber 5.45858319330215 g
- Protein 42.8344327 g
- Saturated Fat 6.25571786975146 g
- Serving Size 1 1 Serving (237g)
- Sodium 116.245444999964 mg
- Sugar 18.5039959516988 g
- Trans Fat 2.80716464495126 g
- Calories 452 calories
Step-by-step
- In a small bowl, combine the sugar, salt and spices.
- Place the tenderloins into a glass baking dish and rub the spice mixture into the meat.
- Cover and refrigerate for six hours.
- Preheat the oven to 180?C.
- Brush the chop with olive oil.
- Roast for 15 minutes.
- Brush the chop with maple syrup at least two more times while roasting another 15 minutes.
- Remove from the oven.
- Cut across the grain and spoon any juices over the meat.
Why is the glaze burning before the center of the meat reaches a safe internal temperature? This common kitchen frustration usually stems from applying high-sugar liquids too early in the cooking process. Maple syrup and fruit preserves contain high amounts of fructose and sucrose, which scorch easily at temperatures above 175 degrees Celsius. When roasting lean cuts like a single pork loin chop, aggressive heat will dry out the muscle fibers long before the exterior achieves a caramelized crust.
Prevent burning by staggering the application of the glaze during roasting. Keep the oven set strictly to 180 degrees Celsius and rely on a reliable instant-read thermometer inserted into the thickest part of the meat until it registers 63 degrees Celsius before resting. Brushing the maple syrup or jam on during the final fifteen minutes of the thirty-minute total time protects the sugars from carbonizing while still building a sticky, lacquered finish on the surface. Allowing the meat to rest for five minutes off the heat redistributes moisture back toward the edges.
Swapping maple syrup for apricot jam shifts the moisture content and viscosity of the coating. Liquid syrups penetrate surface pores quickly, whereas thick fruit preserves sit heavily on top and caramelize into a denser layer. Adjusting the ratio requires thinning heavy jams with a few drops of water if the layer appears too thick to brush evenly across the meat.
