Pork:

1 ½ T. olive oil

3 cloves garlic, minced

1 t. salt

½ t. pepper

1 3 ½ lb. bone-in pork loin roast

1 t. sage

Heat oven to 375 F. Combine olive oil, garlic, salt and pepper in a cup. Spread over top of pork. Sprinkle with sage. Place in roasting pan. Bake 1 hour.

Maple-Honey Sauce:

½ cup chicken broth, divided

1 T. cornstarch

⅓ cup maple syrup

⅓ cup honey

¼ cup heavy whipping cream

Dash of allspice

Whisk 1 T. broth and cornstarch until smooth. Bring remaining ingredients to a boil. Whisk half of cornstarch mixture into maple honey mixture. Bring to a boil. Cook until thickened (about 1 minute). Add additional cornstarch mixture if desired. Reserve ¼ cup of this mixture. Brush 2 T. of reserved sauce over pork. Bake additional 10 minutes. Brush with 2 more tablespoons of reserved sauce. Bake 5-10 more minutes. Pour any juices from pork into cooked maple-honey sauce; serve with pork. Yield: 6 servings.

Recipe courtesy of Patricia Piekarski, Harvey, Illinois