Ingredients
6
6 servings
- •1 quart cold water
- •0.33333334326744 cup maple syrup
- •0.25 cup salt
- •3 cloves garlic, crushed
- •3 tablespoons chopped fresh ginger
- •1 tablespoon cracked black pepper
- •2 teaspoons dried rosemary
- •0.5 teaspoon red pepper flakes
- •1 (2 1/2 pound) boneless pork loin roast
- •salt and freshly ground black pepper
- •1 tablespoon vegetable oil
- •2 tablespoons maple syrup
- •2 tablespoons Dijon mustard
Instructions
- 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).
Nutritional Facts
Per 6 servings
- Calories: 376
- Carbohydrate: 19g
- Fat: 19g
- Fiber: 1g
- Protein: 31g
- Sugar: 15g
Related Recipes
Brined and Stuffed Pork Loin Roast
Savory Brined Pork Chops
Grilled Brined Pork Tenderloin
Maple-Baked Pork Loin Roast
Roasted Loin of Pork with Pan Gravy
DJ's Outdoor Pork Loin with Veggies
Cinnamon Pork Loin and Potatoes
Canadian Pork Loin Chops
Cajun Roasted Pork Loin
Fruit-Stuffed Pork Loin
Maple Glazed Pork Loin
