Maple-Brown Sugar Pork Loin



  • Nonstick cooking spray
  • 1 (5-pound) boneless, center-cut pork loin
  • 1-1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons packed light brown sugar
  • 2 cups reduced sodium chicken broth
  • 1⁄4 cup Skinny Sticks Pure Maple Syrup
  • 1-1⁄2 cups apple cider
  • 2 tablespoons unsalted butter
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch


Prep Time
25 minutes
  1. Preheat oven to 400°. Line 13 x 9-inch roasting pan with aluminum foil; spray with nonstick cooking spray. Place pork in prepared pan; sprinkle with 1 teaspoon pepper and salt. Roast 45 minutes or until outside is browned.
  2. Reduce temperature to 325°. Brush pork with maple syrup and sprinkle with brown sugar. Add broth and cider to pan; cover with foil and roast 45 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Transfer pork drippings to large skillet.
  3. Add butter, thyme and remaining 1⁄2 teaspoon pepper to skillet; heat to boiling over high heat. In cup, combine water and cornstarch; whisk into broth mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon sauce over pork.