Maple Honey Glazed Pork Loin, Roasted Lemon Thyme potatoes, Grilled Peaches, Sauce de Poire Courtesy Of: Sysco Vancouver Maple Honey Glazed Pork Loin, Roasted Lemon Thyme potatoes, Grilled Peaches, Sauce de Poire 6 portions

 

Place maple syrup and honey in a pot on low heat and warm until simmering. Let simmer until it has reduced to a glaze consistency.  Add mustard and let cool.  Place a pot on low heat and add the port wine. Reduce to a glazing consistency. Place pears in a blender and blend until smooth. Add water if needed (You want it fairly thick). Once pureed add the port wine and continue to blend.  Place the pear puree back into the port reduction pot and warm on low heat until hot, stir often. Salt and pepper pork loin and then sear in a smoking hot pan, once seared lightly glaze pork with the honey maple sauce. Pre heat oven to 350F. Place pork in oven and let roast for 10 minutes. Reduce temperature to 325F and glaze the pork again. Using a thermometer check internal temperature. Once it reaches 160F take out of oven and let rest for 5-10 minutes. While resting warm the oven up to 400F. Place potatoes, thyme, and lemon zest in a mixing bowl with canola oil and toss together. Place a sheet of parchment paper on a baking sheet and pour the potato mixture onto tray. Spread the potatoes out and roast until golden brown. On a hot grill, grill the peaches until warmed through. Finish the potatoes with lemon juice and place on dinner plate. Slice the pork and place on the plate, followed by the grilled peach. Finish plate with the pear and port sauce. Bon Appétit!