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.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

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

376 calories; 18.9 g total fat; 92 mg cholesterol; 225 mg sodium. 19.3 g carbohydrates; 30.7 g protein; Full Nutrition

Reviews (307)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2012
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 FINAL temp. to be 145, after resting. This is company worthy and very easy. Enjoy! Read More
(156)

Most helpful critical review

Rating: 3 stars
02/23/2016
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 meat at all. If I try this again I will brine it overnight. Read More
(7)
405 Ratings
  • 5 star values: 349
  • 4 star values: 39
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/06/2012
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 FINAL temp. to be 145, after resting. This is company worthy and very easy. Enjoy! Read More
(155)
Rating: 5 stars
09/17/2013
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 make a sauce to pour over carved roast. Family and guests just about finished the whole thing. This is a keeper! Read More
(60)
Rating: 5 stars
09/16/2012
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 instead of 40 minutes and then the 15 minutes after the glaze was added. You will not be disappointed. Read More
(57)
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Rating: 5 stars
10/27/2012
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 rosemary for garnish, (also used a bit of fresh rosemary minced in the brine) and it was incredible. A hit at my dinner party. Read More
(39)
Rating: 5 stars
01/18/2013
love it! Read More
(32)
Rating: 5 stars
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 when it came to cooking the pork. Used a Terra Cotta "roaster" normally used for Whole Chicken (It is soaked in water for at least an hour so the food will not dry out when in the oven). Covered the entire bottom of the roaster in pearl onions, added some maple syrup, quite a bit of maldava coconut sugar (does not taste like coconut), the mustard, salt, dried ginger, fresh rosemary and chopped garlic. Seasoned the pork with salt, pepper, and maple syrup. Placed the pork on top of the onions, packed the coconut sugar on the top of the pork to form a crust. Cooked in the Terra Cotta Chicken Roaster (which is a covered roaster). Once cooked to temperature (always check with a thermometer!), switched the over to broil, took the top off the roaster and put the roast back into the oven so the sugar crust would actually become a crust and caramelize. Let the roast rest uncovered -- did not tent with foil for fear the coconut sugar crust would become soggy. This was fantastic!! This was the most flavorful pork I have ever made -- and am quite certain it was because of the fantastic brine from Chef John -- the combination of flavors was delicious. Thanks, Chef John! I would have never gotten so creative in the kitchen without this recipe! Am making your beef goulash tonight! Read More
(24)
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Rating: 5 stars
09/23/2012
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 well. Couldn't think of anything else that was deep enough to completely submerge the roast; my roast was three pounds so slightly larger. I used my (new) cast-iron Dutch oven for roasting. I don't have a meat thermometer so I probably ended up leaving the roast in the oven a bit too long, although it was still moist and tender. (I did cover during the last third or so of the roasting time.) I also didn't use the glaze as I wanted a meal-in-one and didn't think the flavors would go all that well with potatoes, carrots, and onions. I will most definitely use this method whenever I cook a pork roast but tweak the seasoning to go with whatever else we're having. The seasoning in this recipe is very good but would have been better had I selected different sides. Read More
(23)
Rating: 4 stars
01/01/2013
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 deglazed the pan with a little white wine after browning the roasts and left them to roast in those juices in the oven. Added a little more wine about halfway thru the cooking time. Very good. Read More
(22)
Rating: 5 stars
07/10/2012
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 maple syrup over green beans one time--it's delicious on just about anything!} This recipe produces meat with excellent depth and complexity of flavors, without seeming "overthought". Super trendy take on honey mustard sauce soon to become a classic. Thank you, Chef. Also thanks Baking Nana for reminding me that the meat is still cooking after its time in the oven. My only wonder is if you can brine, then freeze the loin, will it turn out the same result after defrosting in the fridge... would the defrost count as brining time even though the meat is not sitting in the brine. ?? Read More
(20)
Rating: 3 stars
02/23/2016
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 meat at all. If I try this again I will brine it overnight. Read More
(7)