This salad is light and energizing and is ideal for summer cookouts. It combines cranberry beans, cucumber, and tomatoes. Make this a day in advance for the best results to give the ingredients time to get to know one another.
| Prep Time: | 2 hrs |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (5 pound) pork loin roast
- ¼ cup butter, melted
- ¼ cup white vinegar
- ⅓ cup light maple flavored pancake syrup
- 1 tablespoon cornstarch
- ¼ cup brown sugar
Instructions
- Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
- Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.
Reviews
This is delicious!! I doubled the recipe and, using the advice from previous reviews, I used 1/4 cup of soy sauce AND 1/4 cup apple cider vinegar (my preferred vinegar). Then I browned the meat and put it in my crock pot. Soooooo yummy! We had a dinner party and everyone raved about it. I used part of the sauce to make a gravy with corn starch, it was amazing! My husband told me to make sure I keep this recipe.
even my teenage daughter who refuses to eat most of what I cook, got seconds!
I sedan soy sauce rather than vinegar. It was very good and I’ll make it again.
A very good pork loin. Very tender.
Awesome. I used maple syrup and will make it again. Easy and tasteful.
This recipe is amazing. as an added flavor I wrap it in bacon. my husband loves it.
This is delicious! I was only using a 1.8 lb loin but I doubled the glaze bc we love extra. I used ACV in place of regular vinegar and added 1/4 c of regular sodium soy sauce. I also used a mix of half REAL maple syrup and half pancake, plus a squirt extra. added a dash or 2 of cayenne for a teeny kick, and a pinch of salt. it actually fit in my banana bread pan perfectly, which I lined with foil and left extra overlapping so I could wrap it up tightly. only took 35 minutes in the oven, and was perfect with baked sweet potatoes. oh and I only marinated it for a lil over 2 hours, (and poked lots of holes in it with my meat thermometer- its perfect for that! ) but it still had lots of flavor…the kids were licking their plates! thanx so much for a new family favorite!
Solid recipe that is a good jumping off point for other recipes. Unlike many others I did not shy away from vinegar. Vinegar combined with the incredibly sweet elements of maple syrup (I used the real deal not fake syrup) and brown sugar is a spectacular combo.
I made this and it was scrumptious. It took way longer to roast than recipe said. I watched the thermometer and took it out to let rest 10 minutes. The pork was the very most tender I have tasted. My carrots and potatoes were undercooked so have to nuke them next time to precook a little. The sauce is so very sweet. Will definitely make this again and again. This recipe is a keeper.
This one was all about the glaze which is mouthwatering. I’ve incorporated it into some rice and meat dishes since as it’s not only delicious but a quick and simple and there was not a piece of loin left on anyones plate.
I made just as written. Was good, but seemed lacking in flavor. Would have preferred a thicker sauce that would “stick” to the pork. Mine seems to just run off and pool in the bottom of the pan. Cooking time too much longer than expected.
My family really liked it so I will be making it again..
Cooked this recipe tonight, family loved it.
I thought this recipe would not have been as good with vinegar, so I used my best judgement and used soy sauce instead. And the outcome? The best pork tenderloin glaze I ever tasted! I really liked the brown sugar in this too. This was both sweet and savory. It is definitely a 5 star glaze with soy sauce.
I made this recipe as is and my family keeps asking for it again and again. Now I double the marinade because its so good!
I love this recipe, easy to make and so delicious!!
My family really enjoyed this recipe. It was delicious. When the pork loin was done cooking I thickened the sauce a little before I spooned it over the sliced pork. The sauce is sooo good. It could be used over other meats as well. Thank you for this recipe. I have never been able to cook pork loin without it ending up dry. This was really moist. I will be making this again.
My family all loved this BUT the cooking time was not at all acurate (hence 4 stars). I had a 5.62lb pork loin and it took 2hrs. 20 min to get to 145deg. I would definitely make it again but make sure that I allowed more time for cooking.
Making it right now, did not use the vinegar as most of the comments on here said they substituted with soy sauce, I added baby carrots and mushrooms to the sauce, lets see how it turns out. Oh and I did not have corn starch at home so I used 1 teaspoon of flour instead.
I definitely finneagled with this recipe. I added four small granny smith apples large diced into the roasting pan. I also substituted the vinegar for soy sauce and added anentire stick of room temp butter versus half a stick (I don’t normally cook like that, but I knew it would make a real nice glaze). I put all of the glaze ingredients in the roasting pan and stirred them up in there. I then put the pork loin in and tossed the loin around in the glaze. Baked it at the same temp and time as the recipe indicated. This was a WOW!! dish. My future husband said it was the best, juiciest, most delicious pork he’s ever eaten. The apples were roasted and not too sweet, and the glaze was just heavenly. I threw two sweet potatoes in the over for a side and called it a night. I can’t say enough great things about this recipe. It will definitely be a staple in our house!
Moist and simple flavor to go with many sides