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Butteryum food blog recipes

Maple-Brined Pork Loin

Patricia Reitz

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


  • 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


  • 2 tablespoons pure maple syrup

  • 2 tablespoons Dijon mustard


  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