Maple-Brined Pork Loin

I love brining meat, so I was very eager to try this maple-brined pork loin recipe that I found on Chef John's blog Food Wishes. Yum, yum, yum... this pork was juicy, tender, and really delicious - the entire family absolutely loved it!!

I'll definitely be trying more of Chef John's recipes.

Chef John's Maple-Brined Pork Loin

makes 6-8 servings

Printable Recipe

Ingredients

• 2-3 lb. boneless pork loin roast

• 4 cups cold water

• 1/4 cup kosher salt

• 1/3 cup pure maple syrup (no substitutes)

• 2 cloves garlic, smashed

• 3-4 slices fresh ginger

• 1/2 teaspoon crushed red pepper flakes

• 2 teaspoons dried rosemary

• 1 tablespoon ground black pepper

• vegetable oil

Glaze:

• 2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

Directions

1. In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper, and rosemary; stir to dissolve salt completely.

2. Add the pork loin; refrigerate for 8-10 hours.

3. Remove loin from brine; discard brine.

4. Dry the roast very well with paper towels.

5. Preheat the oven to 325F.

6. In an oven safe pan, over med-high heat, brown the pork loin on all sides.

7. Transfer pan to preheated oven; roast for a total of 20-25 minutes per pound.

8. Approximately 15 minutes before the roast is done, make the glaze by combining the Dijon and remaining maple syrup.

9. Reserve some glaze for garnish; brush the rest on the loin.

10. Continue roasting until the loin reaches an internal temperature of 155F. Let the loin rest for 10-15 minutes before carving.

recipe adapted from Chef John