Maple Glazed Rosemary Pork
I am back at you with another recipe using fresh herbs. This time rosemary is the star. Rosemary is very common here in southern Nevada, it is a popular plant to grow in your yard. Although that type of rosemary isn’t for consumption; the fragrance can be found all around.
Rosemary is a hearty evergreen herb and comes from the mint family, oddly enough. It is a cousin to basil, lavender, thyme, and oregano. It is also a great source of calcium, iron, and vitamin B-6.
Rosemary is also an herb that tends to not go bad in the refrigerator as quickly as other herbs such as chives and basil. I knew when I wanted to create a maple glaze for some boneless pork ribs that rosemary would pair nicely.
This glaze is perfect for pork chops, ribs, and tenderloins. It is also tasty with chicken. I also paired the pork with a cranberry couscous which between the cranberries and the rosemary, gave some Thanksgiving vibes.
Maple Glazed Rosemary Pork
Equipment
- cast iron skillet
Ingredients
Maple Glazed Pork
- 1 lb boneless pork ribs
- ¾ cup shallots chopped
- 1 tbsp garlic cloves diced
- ¾ cup pure maple syrup
- ⅓ cup balsamic vinegar
- 3 tbsp fresh rosemary chopped
- olive oil
- salt and pepper
Cranberry Couscous
- 1 cup couscous
- 2 cups water
- ½ cup dried cranberries
- 3 tbsp butter unsalted
- ½ cup slivered almonds
Instructions
Maple Glazed Pork
- Prep the pork by patting down and drying the pork then seasoning with salt and pepper on both sides. Warm up the cast iron skillet on the stove top over medium heat, when ready to place pork inside, drizzle the bottom with olive oil, approximately 1 tbsp.
- Brown pork on each side, then take out of pan and place on a plate while the glaze is prepped. Drizzle another tbsp of olive oil in the pan and place the chopped shallots in, stirring until the shallots begin to look translucent. Add in the diced garlic, stir until the garlic begins to brown. Pour in the maple syrup and balsamic vinegar. Turn the heat to medium low and add back in the pork. Take 2 tbsp of the chopped rosemary and sprinkle over top. Place tin foil over the top of the pan and let cook over medium to medium-low for 20 minutes, turning the pork over halfway through.
- Uncover and cook for 5 more minutes, add in the last of the rosemary and the serve immediately.
Cranberry Couscous
- In a large pot, bring the water to a boil and then add in the butter and the dried cranberries. Once the butter has melted, add in the couscous and let boil for 5 minutes. Turn off heat and cover until the liquid is all absorbed into the couscous. Add in the almonds and stir to combine. Serve immediately, or store in the fridge for up to 4 days.
Nutrition
Do you have a favorite recipe that calls for rosemary? I love it in all things pork and beef. It does pair nicely with chicken, but I feel like rosemary is such a hearty herb that it requires a protein that is full of flavor naturally.
Hope y’all are having an amazing week. Stay safe and hug your loved ones.
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