Maple Sugar-Ginger Roast Pork

Luisa Weiss, the editor of the Baked: New Frontiers in Baking cookbook, marinates this pork loin roast with a sweet-and-spicy combination of maple sugar, ginger and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.

Plus: F&W's Pork Cooking Guide

Recipe Tips from F&W Editors

  • Active:
  • Total Time:
  • Servings: 8
  • Time(Other): Plus overnight marinating

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  • 2 1/2 pounds boneless pork loin roast, tied
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons maple sugar (see Note)
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons extra-virgin olive oil
  • Blood orange slices, red currants and sprigs of mint, for garnish (optional)

How to make this recipe

  1. Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.

  2. Preheat the oven to 450°. Roast the pork for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Arrange on a platter, garnish with the orange slices, red currants and mint and serve.


Maple sugar, made from reduced maple syrup, is available at specialty-food stores. Alternatively, use granulated brown sugar.

Suggested Pairing

Baked co-owners Renato Poliafito and Matt Lewis are especially fond of Châteauneuf-du-Pape as a celebratory red for fancy (or even nonfancy) dinners. Its rich, dark fruit character has a peppery edge that's particularly appealing, with warm spices like the ginger flavoring this roast.

Contributed By Photo © Ditte Isager Published December 2009

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