Maple-Glazed Roast Loin Of Pork With Apple Puree

• 1 center-cut loin of pork (about 3 pounds) with bone attached and fat trimmed
• 1/4 cup cornstarch
• Salt and freshly ground pepper to taste
• 8 tart, firm red apples
• 1 cup maple syrup
• 1 cup apple cider
• 1 cup fresh or canned chicken broth

1. Preheat the oven to 450 degrees.
2. Place the pork on a platter and dredge well with the cornstarch.
3. Sprinkle with salt and pepper to taste.
4. Place in a roasting pan, ribs down, and set in the oven.
5. After 10 minutes, reduce heat to 325 degrees and brush the loin liberally with the maple syrup; reserve remaining syrup.
6. Continue roasting, basting every 7 minutes, until the loin reaches an internal temperature of 155 degrees, about 1 1/4 hours, or until desired degree of doneness.
7. Meanwhile, wash, quarter and core the apples (do not peel).
8. Place in a nonaluminum pan with 3 tablespoons of the remaining syrup.
9. Cover and simmer over medium heat until apples burst and are soft, about 15 minutes.
10. Process through a food mill or sieve and set aside.
11. When the loin is done, remove from the oven and set aside on a platter.
12. Drain the fat from the pan and pour in the broth and cider.
13. Reduce over medium heat by half.
14. Strain into a sauce boat.
15. Serve the roast with the sauce and apple puree on the side.

center, cornstarch, salt, red apples, maple syrup, apple cider, chicken broth

Taken from cooking.nytimes.com/recipes/4215 (may not work)