RECIPE

101 Maple Syrup:  A Taste of Our Home
Pure maple syrup is often a tradition passed down from generation to generation.  Jefferson’s Table looks at the old-fashioned horse and buggy way of harvesting sap and producing maple syrup with a visit to a maple sugar bush in Croghan, New York.  From there, we visit the American Maple Museum, one of the few museums in the U.S. dedicated to maple syrup.  In the kitchen, Pope and guest chef Lori Borden prepare maple-glazed pork.

Maple Glazed Adirondack Pork Loin

Ingredients
3 pound pork loin (bone out)
Stuffing
1 cup macadamia nuts coarsely chopped
1 cup Johannesburg Riesling wine by Chateau LaFayette Reneau
2 cups sundried prunes
Allow the prunes to soak in the wine ½ hour before stuffing the roast.

Maple Glaze
1 cup Johannesburg Riesling wine by Chateau LaFayette Reneau
1 cup orange juice
1 teaspoon salt
1 tablespoon of cornstarch dissolved in ¼ of cold water
1/2 cup maple syrup (dark amber maple syrup if possible)

Step 1
Take the pork loin and form a cavity for the stuffing. To form the cavity, make a 2" deep cut in the roast beginning about 2" from the end of the roast. Run the 2" deep cut lengthwise across the roast and stop about 2" from the opposite side. This will prevent the stuffing from falling out of the sides of the roast.

Step 2
Stuff the roast with the macadamia and prune stuffing.

Step 3
Use cooking string to truss the roast. Cross tie the roast across the filling from end to end.

Step 4
Brown the outside of the roast by sautéing the roast in a large skillet. Cover the bottom of the skillet with about 1/8" of cooking oil and place over medium high heat. Allow the oil to heat up and the place the roast in the skillet carefully. Allow the roast to brown on each side by turning the roast every 2 minutes.

Step 5
Transfer the roast to a roasting pan, seal the pan with aluminum foil and place in a preheated 350-degree oven and allow to cook for 25 minutes.

Step 6
While the roast is cooking, begin to prepare your glaze. Pour the orange juice and wine into a skillet and cook over medium heat until the liquid has been reduced by about half. This will take about 10 minutes. Then add the maple syrup and reduce the heat to low and add the salt and dissolved cornstarch. Stir the mixture until it becomes a thick glaze consistency.

Step 7
Remove the roast from the oven. Uncover the roast and allow to sit at room temperature about 10 minutes. Glaze the roast thoroughly and transfer to a serving platter for slicing. Garnish with sweetened dried cranberries and orange slices to add color.

Step 8
Open a bottle of Johannesburg Riesling and pour yourself a glass and enjoy with the pork loin.

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