I've wanted to make this recipe forever and not simply because pork and maple syrup are two of my favourite things in the world besides broccoli, sugar snaps, and coffee. A pinch of ground cinnamon went into the marinade, coupled instead with apple-cranberry juice. With about fifteen minutes left to the end of roasting, I drained the liquids from the tray and put it over the stove to thicken; I also returned the tray to the oven for that final burnished glow. Lip-smacking good. Magic, even.