Name: Maple-Brined Pork Loin
Prep time: 15 min
Cook time: 65 min
Total time: 560 min
Ingredients: 1 quart cold water; 0.33333334326744 cup maple syrup; 0.25 cup salt; 3 cloves garlic, crushed; 3 tablespoons chopped fresh ginger; 1 tablespoon cracked black pepper; 2 teaspoons dried rosemary; 0.5 teaspoon red pepper flakes; 1 (2 1/2 pound) boneless pork loin roast; salt and freshly ground black pepper; 1 tablespoon vegetable oil; 2 tablespoons maple syrup; 2 tablespoons Dijon mustard

Maple-Brined Pork Loin

4.8

(452)

348 Reviews

58 Photos

This recipe for maple-brined pork loin is a delicious way for you to experience just how easy it is to make a simple brine. I love the way the meat gets infused with that subtly sweet maple flavor.

By Chef John

Updated on November 2, 2022

Prep Time:

15 mins

Cook Time:

1 hrs 5 mins

Additional Time:

8 hrs

Total Time:

9 hrs 20 mins

Servings:

Jump to Nutrition Facts

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:

1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

Directions

Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.
Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.
Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.
Preheat the oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.
Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.
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).

Chef's Note:

Don't brine pork loin for more than 10 hours.

Editor's Notes:

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts (per serving)

376	Calories
19g	Fat
19g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 376
% Daily Value *
Total Fat 19g	24%
Saturated Fat 6g	32%
Cholesterol 92mg	31%
Sodium 225mg	10%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	2%
Total Sugars 15g
Protein 31g
Vitamin C 2mg	10%
Calcium 55mg	4%
Iron 2mg	11%
Potassium 548mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.