Maple-Glazed Pork Loin with Rosemary, Thyme and Green Onions

Tried this recipe tonight for dinner and it was sweet and yummy!  My kids even loved it!  I served it with a side of noodles with butter, garlic salt and Parmesan cheese and a salad.  Super easy and delicious!

Enjoy!
Kirsten

PS: The recipe comes from The Gluten-Free Table cookbook written by Jilly Lagasse and Jessie Lagasse Swanson (Emeril's daughters)

MAPLE-GLAZED PORK LOIN WITH ROSEMARY, THYME AND GREEN ONIONS

1 boneless pork loin (between 2 and 2 1/2 pounds)
Kosher salt
Fresh ground black pepper
1 cup chopped green onions (about 5)
2/3 cups maple syrup
1 tablespoon fresh rosemary leaves, minced
2 teaspoons dried thyme

1)  Preheat oven to 375F.

2)  Remove, as best you can, the pork "silver", the shiny film of muscle or tendon that is sometimes on the edge of the pork loin.  Sprinkle the salt and pepper evenly over the pork and place it in a 13x9-inch baking dish.

3)  In a small bowl, mix the green onions, maple syrup, rosemary and thyme.  Pour over the pork loin and place the baking dish in the oven.

4)  Cook for 40-50 minutes, or until the internal temperature reaches 145F.  Be sure to baste or turn the roast every 15 minutes.

5)  When the pork is thoroughly cooked, remove the baking dish from the oven and let the pork sit for 5-10 minutes so the glaze can thicken slightly.

6)  Transfer the pork to a cutting board and slice into 1/4 - 1/2 inch slices.  Arrange the slices on plates or a serving dish.

7)  Pour some of the remaining glaze over the slices and serve.

NOTES:

~I bought a 2.5 pound package and it ended up being two loins - and that's fine!

~I highly recommend using pure maple syrup - none of that corn syrup crud!