This recipe for maple-brined pork loin is a delicious way for you to experience just how easy it is to make a simple brine. I love the way the meat gets infused with that subtly sweet maple flavor.
Ingredients
- quart cold water: 1 piece
- maple syrup: 0.33333 cup
- salt: 0.25 cup
- garlic: 3 clove (crushed)
- fresh ginger: 3 Tbsp (chopped)
- cracked black pepper: 1 Tbsp
- rosemary: 2 tsp (dried)
- red pepper flakes: 0.5 tsp
- boneless pork loin roast: 1 piece (2 1/2 pound)
- salt and freshly ground black pepper:
- vegetable oil: 1 Tbsp
- maple syrup: 2 Tbsp
- Dijon mustard: 2 Tbsp
Metric Conversion
Stages of cooking
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Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.
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Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.
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Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.
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Preheat the oven to 325 degrees F (165 degrees C).
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Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.
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Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.
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Mix maple syrup and Dijon together in a small bowl; spread mixture all over top and sides of roast. Continue to cook until pork is slightly pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
