Maple-Brined Pork Loin

Maple-Brined Pork Loin

98
Chef John 15550

"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."

Ingredients 9 h 20 m {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 4850 mg
  • 194%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Remove pork from brine, pat dry, and season all sides with salt and black pepper.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
  5. Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
  6. Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
  7. 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).
Tips & Tricks
Pork Tenderloin Diablo

See how to make quick pork tenderloin in a spicy cream sauce.

Crusted Pork Tenderloin

Watch how to prepare a succulent herb-crusted pork tenderloin.

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 98

  1. 130 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Baking Nana
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 FINAL temp. to be 145, after resting. This is company worthy and very easy. Enjoy!

Beth
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 instead of 40 minutes and then the 15 minutes after the glaze was added. You will not be disappointed.

Bruzebra
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 make a sauce to pour over carved roast. Family and guests just about finished the whole thing. This is a keeper!