pinch cayenne pepper
1 boneless blade-end pork loin roast
about 2 1/2 lbs tied at even intervals
along the length
3/4 tsp salt
1/2 tsp black ground pepper
2 tsp vegetable oil
2 tsp fresh minced rosemary
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Stir the maple syrup,cinnamon,cloves, and cayenne together in a small bowl; set aside.
Sprinkle the roast evenlt with salt and pepper
Heat the oil in ovenproof nonstick skillet over medium -high heat until just beginning to smoke. Place the roast fat-side down in the skillet and cook until well browned on all sides.
Transfer the roast to a plate. Reduce the heat to medium and pour off fat from the skillet; add the maple syrup mixture and cook until fragrant, about 30 seconds (the syrup will bubble immediately). Off the heat, return the roast to the skillet; using tongs,roll to coat the roast with glaze on all sides.
Transfer the skillet to the oven and roast until the center of the roast register about 135 degrees on an instant-read thermometer,35-45 minutes.Glaze twice during roasting time.
Transfer the roast to a carving board; set the skillet aside to cool slightly to thicken the glaze about 5 minutes. Pour the glaze over the roast and let rest 15 minutes.Snip the twine off the roast, cut into 1/4 inch slices,and serve immediately.