1/3 C real maple syrup, grade A
1 T grated orange zest
1/8 t ground cinnamon
Pinch of ground cloves
Pinch of cayenne
1 2 ½ lb boneless pork loin roast, tied at even intervals in 5 places
¾ t salt
½ t freshly ground black pepper
2 t canola or olive oil
Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, orange zest, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides.
Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 45-55 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately. We suggest polenta as the perfect accompaniment along with green beans or broccolini.