Maple & Rosemary Roasted Pork Loin

Ingredient Spotlight. Our Rosemary Fused Olive Oil carries the piney, herbaceous note of fresh rosemary straight into the crust. Then Vermont Maple Dark Balsamic Vinegar, made with authentic Vermont syrup, brings a deep, woodsy sweetness that turns the pan juices into a glaze worth spooning over everything.

Ingredients

• 2 lbs pork loin
• ¼ cup maple syrup
• 1 tsp Dijon mustard
• 1 Tbsp fresh rosemary, chopped
• 1 tsp minced garlic
• 1 tsp Rosemary Fused Olive Oil
• 1 Tbsp Vermont Maple Dark Balsamic Vinegar
• ½ tsp salt · ¼ tsp pepper
• 1 cup chicken broth

Instructions

1. Heat the oven to 350°F. Stir together the maple syrup, Dijon, rosemary, garlic, Rosemary oil, salt, and pepper.
2. Pat the pork dry, season lightly with salt and pepper, and set it in a roasting dish. Coat it all over with the maple-rosemary mixture.
3. Pour the chicken broth into the pan and roast about 1 hour, basting every 30 minutes, until the internal temperature reaches 145°F.
4. Rest the pork 10 minutes. Meanwhile, simmer the pan juices with the Vermont Maple balsamic for 2–3 minutes into a quick glaze. Slice the loin and finish each serving with a spoonful of that maple glaze.

Chef's Notes

• Resting is not optional — it lets the juices settle so every slice stays moist.
• Reducing the pan drippings with the balsamic is the move that makes this taste restaurant-good.

Make It Yours

• For an autumn-spiced version, swap in our Cinnamon Pear Dark Balsamic Vinegar for the glaze.

Allergens: none of the major allergens.

Pair it with roasted squash or maple-glazed carrots — and come taste our Vermont Maple balsamic at the shop.