Pork loin with maple paprika glaze from Grillhouse: Gastropub at Home by Ross Dobson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on November 19, 2017

    Requires brining for 3 hours. This was good, but not outstanding. I tried the baking paper technique to avoid burning the glaze, but it kept sticking & moving all over the place, so I gave up that idea. I’m wondering if cooking under the grill (broiler) might be a better plan for the maple syrup glaze.

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