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My review
Maple-Brined Pork Loin
Chef John
"This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor."
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Ingredients
9 h 20 m servings 376 calsOriginal recipe yields 6 servings (1 pork roast)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Footnotes
- Cook's Note:
- Take care not to brine the loin for longer than 10 hours.
- Editor's Note:
- 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; 18.9 g fat; 19.3 g carbohydrates; 30.7 g protein; 92 mg cholesterol; 4876 mg sodium. Full nutrition
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Reviews
Read all reviews 209276 Ratings
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Most helpful positive review
5/6/2012
Excellent flavor! Make sure that you don't over cook your roast - I put the glaze on at internal temp of 135 and next time I would do that at 125 - and cook to not quite 145. You want the FIN...
Most helpful critical review
2/23/2016
I thought the maple-dijon glaze was amazing; I will definitely use that again. But I really don't think 10 hours is long enough to brine a 2 1/2 pound loin. I could not taste that brine in the...
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5/6/2012
Excellent flavor! Make sure that you don't over cook your roast - I put the glaze on at internal temp of 135 and next time I would do that at 125 - and cook to not quite 145. You want the FIN...
9/16/2012
This was THE BEST PORK LOIN I have EVER had. I have several pork loin recipes but this is the one that I will use from now on. It was juicy and very tender. I did adjust my time to an hour in...
9/16/2013
Wow! This was great. Served with Chef John's roasted vegetables and BBQ'd corn on the cob. Took advice of others and halved the salt. Used the pan drippings, some white wine and corn starch to m...
10/26/2012
This was the best pork loin roast I have ever made bar none. I served it with grilled plums (with a spoon of goat cheese in each), with a drizzle of spicy mango balsamic vinegar, a sprig of rose...
11/23/2013
This brine was fantastic! Was feeling "creative" in the kitchen so added some Maldava Coconut sugar as well to the brine. Pork stayed in the brine for 24 hours. Went completely off the grid w...
1/1/2013
This was very good - but I found it just a little salty. I had two roasts, so I doubled the recipe for the brine and maybe that affected it? Might just slightly cut back on the salt next time. I...
9/23/2012
Really good! I didn't have real maple syrup; just used the regular maple-flavored stuff I had in the cupboard. I used the stoneware insert from my crockpot to brine the roast and that worked w...
7/10/2012
My local grocer sells gorgeous whole, DIYB (do it yourself butchering) pork loins--dirt cheap. Until I found Allrecipes (and Chef John), I only had one recipe for this succulent cut. {I put mapl...