Maple Roasted Pork Loin

by: Chef Ed Richardson

Compatible Wolf Appliances:


This delicious pork pairs well with a simple baked sweet potato and broccoli. It could also be a meal ordaining the Thanksgiving dinner table.

Prep Time
Cook Time




  • 3-4 pound pork loin
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 3/4 cup bourbon
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/4 cup butter
  • 2 tablespoons salt
  • 2 tablespoons pepper


Season pork loin with olive oil, salt, and pepper.

Place pork on a roasting pan with a rack on top and place the probe into the thickest part of the meat. Feel free to add some vegetables, such as carrots and potatoes, and herbs to the bottom of the roasting pan to roast with the meat. The juices from the meat will drip down and add great flavor to the vegetables. Place the pan in the Wolf Convection Oven and set to Convection Mode at 350°F. Set the probe to 150°F and press Start. It will take around 35-40 minutes for the pork to reach the desired temperature.

In a small to medium saucepan start by melting the butter on low heat. Add the shallots and garlic to the pan and cook until the shallots are translucent. Try not to get any color on the shallots and garlic. Add the brown sugar and stir until melted. Add in the bourbon, making sure the pan is not too hot, to deglaze the pan. If the pan is too hot, the bourbon will flame up. Reduce the bourbon by about half and add the maple syrup. Bring the mixture up to a simmer for about 3 minutes and turn it off to cool.

When the pork is about 120°F, use a pastry brush and brush on the bourbon glaze. Repeat this when the pork just comes out of the Wolf Convection Oven. This will allow for a tacky glaze on the outside. Slice the pork, drizzle more glaze over the finished meat, and serve over a bed of the roasted vegetables, if using.