Amazingly Tender Maple-Brined Pork Loin: A Game Changer

1. Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.

2. Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.

3. Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.

4. Preheat the oven to 325 degrees F (165 degrees C).

5. Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.

6. Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.

7. 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.