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Maple-Brined Pork Loin

Maple-Brined Pork Loin

Cost $15, save $10

Source: Recommended by CookPal

  • 65 Min
  • 6 Servings
  • $15

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

  • For Cooking

    • 1 tablespoon vegetable oil
    • 🍁 2 tablespoons maple syrup
    • 🟨 2 tablespoons Dijon mustard

STEPS

1

Mix cold water, maple syrup, salt, garlic, ginger, black pepper, rosemary, and red pepper flakes in a large stainless steel bowl to create the brine.

2

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

3

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

4

Preheat the oven to 325°F (165°C).

5

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

6

Transfer skillet to the preheated oven and roast the pork for 40 minutes.

7

Mix maple syrup and Dijon mustard in a small bowl. Spread mixture over the pork and continue cooking for 15 more minutes, until slightly pink in the center. Ensure an internal temperature of at least 145°F (63°C).

NUTRIENTS

Per 1 serving

🔥

376

Calories

  • 31
    Protein
  • 19
    Carbs
  • 19
    Fats

💡 Make sure the pork is fully submerged in the brine for even flavor.Use a meat thermometer to ensure the pork reaches a safe internal temperature while retaining juiciness.Let the pork rest for 5-10 minutes before slicing to preserve its juices.