The most recent loin turned into a 4-supper-servings roast (with enough leftover for a sandwich) and 16 thick chops. We cooked the roast this weekend and the chops are packed in meal-sized portions in the freezer. We only have the over-the-fridge freezer so there's a constant battle against freezer burn. My most recent efforts have involved the Ziploc vacuum bags which do seem to help. I'll keep you posted.
- Optionally, scatter the potatoes around the base of the roast.
- Remove the cover and roast another 30 minutes.
- Mix together the remaining 1/4 cup maple syrup and the cider vinegar.
- Remove the foil from the roast and coat it with the syrup-vinegar mixture.
- Roast another 30 minutes. Poke the potatoes and check the roast temperature to make sure they are both done. 160°F is a safe internal temperature for the pork.
- Let the roast rest 5 minutes or so and then slice to serve. Droozle a teaspoon or two of the pan liquid onto the slices. Optionally, break the potatoes open and put some pan liquid on them, too.
- If you have leftovers, wrap the meat and save the pan liquid in a separate container so it, too, can be reheated.
Moist! Moist! Tasty! Pork! Bacon! Maple syrup! What's not to like?