Recipes Meat and Poultry Pork Maple-Brined Pork Loin 4.8 (457) 353 Reviews 59 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 59 59 59 59 59 Prep Time: 15 mins Cook Time: 1 hr 5 mins Additional Time: 8 hrs Total Time: 9 hrs 20 mins Servings: 6 Jump to Nutrition Facts 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 1 tablespoon vegetable oil 2 tablespoons maple syrup 2 tablespoons Dijon mustard Directions 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). Recipe Tip Do not brine pork loin for more than 10 hours. Editor's Notes: Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary. I Made It Print Nutrition Facts (per serving) 376 Calories 19g Fat 19g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 376 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 32% Cholesterol 92mg 31% Sodium 225mg 10% Total Carbohydrate 19g 7% Dietary Fiber 1g 2% Total Sugars 15g Protein 31g 61% Vitamin C 2mg 2% Calcium 55mg 4% Iron 2mg 11% Potassium 548mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved