Maple Brined Pork Loin Recipe

Name: Maple Brined Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Boneless Pork Loin Roast; 4 cups Cold Water; 1/4 cups Kosher Salt; ⅓ cups Pure Maple Syrup (no Substitutions); 2 cloves Garlic, Smashed; 4 slices Fresh Ginger (thin Slices, No Need To Peel); 1/2 teaspoons Crushed Red Pepper Flakes; 1 Tablespoon Ground Black Pepper; 2 teaspoons Dried Rosemary; 2 Tablespoons Vegetable Oil; 2 Tablespoons Dijon Mustard; 2 Tablespoons Pure Maple Syrup (no Substitutions)

Servings: persons

3 pounds Boneless Pork Loin Roast
4 cups Cold Water
1/4 cups Kosher Salt
⅓ cups Pure Maple Syrup (no Substitutions)
2 cloves Garlic, Smashed
4 slices Fresh Ginger (thin Slices, No Need To Peel)
1/2 teaspoons Crushed Red Pepper Flakes
1 Tablespoon Ground Black Pepper
2 teaspoons Dried Rosemary
2 Tablespoons Vegetable Oil
2 Tablespoons Dijon Mustard
2 Tablespoons Pure Maple Syrup (no Substitutions)

1
In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper and rosemary.
2
Stir to dissolve salt completely.
3
Add the pork loin, seal the bag and refrigerate for 8-10 hours.
4
After its marinated, remove loin from brine and discard brine.
5
Dry the roast very well with paper towels.
6
Preheat the oven to 325 F.
7
In an oven safe pan, heat vegetable oil over medium-high heat and brown the pork loin on all sides.
8
Transfer pan to preheated oven and roast the pork for a total of 20-25 minutes per pound.
9
Approximately 15 minutes before the roast is done, make a glaze by combining the Dijon and 2 tablespoons of maple syrup.
10
Divide glaze into two equal portions; brush one portion on the pork loin and reserve the other portion for garnish.
11
Then continue roasting for approximately 15 minutes or until the loin reaches an internal temperature of 155 F. Then remove it from the oven and let the loin rest for 10-15 minutes before carving and serve with reserved glaze.
12
Recipe by Chef John from Foodwishes.com.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds Boneless Pork Loin Roast, 4 cups Cold Water, 1/4 cups Kosher Salt, ⅓ cups Pure Maple Syrup (no Substitutions), and more.

Yes, Maple Brined Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple Brined Pork Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions