Maple-Brined Pork Loin
Maple-Brined Pork Loin
Ingredients
Brine
- 1 quart cold water
- ⅓ cup maple syrup
- ¼ cup salt
- 3 cloves garlic, crushed
- 3 tablespoons chopped fresh ginger
- 1 tablespoon cracked black pepper
- 2 teaspoons dried rosemary
- ½ teaspoon red pepper flakes
Pork
- (2 1/2 pound) boneless pork loin roast
- salt and freshly ground black pepper
- tablespoon vegetable oil
- 2 tablespoons maple syrup
- tablespoons Dijon mustard
Instructions
- 1
Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.
- 2
Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.
- 3
Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.
- 4
Preheat the oven to 325 degrees F (165 degrees C).
- 5
Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.
- 6
Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.
- 7
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).
Nutrition
Per serving (based on 6 servings)
