contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Maple Brined Pork Loin - Holiday Recipe Club

Patricia Reitz

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

makes 4-6 servings

Printable Recipe


  • 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

  • vegetable oil



  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. Preheat the oven to 325F.

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

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

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

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

  9. Continue roasting until the loin reaches an internal temperature of 155F.

  10. Let the loin rest for 10-15 minutes before carving.