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Blog

Maple Brined Pork Loin - Holiday Recipe Club

Patricia Reitz

maple brined pork
maple brined pork

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

Printable Recipe

Serves 4-6

2-3 pound 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

Veggie oil

Glaze:

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.