Maple-Pepper Roasted Pork Loin -

5 pounds, measuring

3 to 4 inches high --

5 to

18 inches in length

1/2 cup lemon juice

1/4 cup corn oil

6 tablespoons pure maple syrup

3 shallots, thinly sliced

3 cloves garlic, thinly sliced

2 bay leaves

2 sprigs fresh thyme

1 teaspoon lemon zest

1/2 teaspoon freshly ground black pepper

Salt and pepper to season marinated meat Glaze (see recipe) 2 tablespoons melted butter

1/2 tablespoon butcher's-grind black pepper

1/4 cup maple syrup

1 tablespoon lemon juice

Put pork in plastic cooking bag. Combine juice, oil, syrup, shallots, garlic, bay leaves, thyme, lemon zest and pepper. Add to meat in bag. Seal bag, marinate refrigerated overnight or up to 24 hours. Prepare glaze and refrigerate. Bring to room temperature when ready to use.

450 degrees. Remove meat from marinade. Discard marinade. Place meat on drain rack over sheet pan. Season with salt and pepper. Place in preheated oven and cook

10 minutes. Baste with glaze and cook additional

5 minutes.

350 degrees. Cook

10 minutes, basting once. Continue cooking, basting every

10 minutes, until meat reaches internal temperature of

155 degrees when tested with instant-read thermometer, about 20 minutes.

5 to 10 minutes.

15 to 20 minutes before slicing. This will bring the meat's internal temperature up about 10 degrees. Check roast with meat thermometer at this point. If temperature has not reached

160 degrees, return meat to oven until it reaches that temperature. Slice into 32 equal slices to make

16 servings. Place sliced meat on serving tray. Serve with corn potatoes and chutney. Makes

16 servings.

155 degrees internal temperature. Let rest about 20 minutes before slicing.

Make Glaze: Mix all ingredients and use the mixture to baste meat. Glaze should be at room temperature when used.