Maple Brined Pork Loin - ButterYum
Welcome to my first Holiday Recipe Club submission. The ingredients I was to use for this Memorial Day challenge were watermelon (don't like), beer (don't drink), or pork (I can do that).
This is a recipe I found a few years ago on Chef John's blog Food Wishes. Like all the other Chef John recipes I've tried, this one's a keeper. Easy too. Enjoy!
Maple-Brined Pork Loin
2-3 pound boneless pork loin roast
4 cups cold water
1/4 cup kosher salt
1/3 cup pure maple syrup
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
2 tablespoons pure maple syrup
2 tablespoons Dijon mustard
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. Add the pork loin; refrigerate for 8-10 hours. Remove loin from brine; discard brine. Dry the roast very well with paper towels. Preheat the oven to 325F.
In an oven safe pan, over med-high heat, brown the pork loin on all sides. Transfer pan to preheated oven; roast for a total of 20-25 minutes per pound. Approximately 15 minutes before the roast is done, make the glaze by combining the Dijon and remaining maple syrup. Reserve some glaze for garnish; brush the rest on the loin. Continue roasting until the loin reaches an internal temperature of 155F. Let the loin rest for 10-15 minutes before carving.