Maple-Brined Pork Loin
This recipe for maple-brined pork loin is a delicious way for you to experience just how easy it is to make a simple brine. I love the way the meat gets infused with that subtly sweet maple flavor.
cold water
1
quart
maple syrup
⅓
cup
salt
¼
cup
garlic, crushed
3
cloves
chopped fresh ginger
3
tablespoons
cracked black pepper
1
tablespoon
dried rosemary
2
teaspoons
red pepper flakes
½
teaspoon
boneless pork loin roast
1
(2 1/2 pound)
salt and freshly ground black pepper
vegetable oil
1
tablespoon
maple syrup
2
tablespoons
Dijon mustard
2
tablespoons
 Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.
  Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.
  Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.
  Preheat the oven to 325 degrees F (165 degrees C).
  Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.
  Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.
  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).
