Maple Pork Roast

This is a holiday favorite. I usually make it Christmas day. We even used this once as the main dish for our church Christmas dinner and everyone raved. It doesn't taste as easy as it is, and it tastes wonderful. To make it special, I serve it with ORANGE CRANBERRY SAUCE, steamed green beans, and GARLIC SWEET POTATO MASH. Fa la la la laa.

2-4 lb. boneless pork loin roast
4 T. flour
garlic powder
1/4 c. pure maple syrup
2 c. water

Heat oven to 350°. Rinse roast and pat dry with paper towel. Sprinkle roasting pan or casserole dish with 1 T. flour. Set pork on flour in pan. Season liberally with salt and pepper, and a sprinkling of garlic. Brush or drizzle roast with some maple syrup and place in oven. Brush or drizzle with more maple syrup every 10 minutes, for 25 minutes. Allow more time for larger roast. Juices will run clear when done. Transfer pork to platter and cover loosely with foil. Pour 1 c. water into pan and stir to loosen up juices and scrape up drippings. Pour juices from pan into a medium saucepan. As drippings settle, skim rising fat off the top with a spoon and discard. Bring to boil over MED HI. In a jar with a lid, place 3 T. flour and 1 c. water. Shake with lid on, until smooth. While stirring with a whisk, slowly add water mixture to drippings. Allow to thicken while constantly stirring. Remove from heat. Season with salt to taste. Serve sliced pork with mashed potatoes and gravy.

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