Maple-Brined Pork Loin
1 tbsp gia vi (i made this by combining 2 tsp palm sugar, 1 tsp sea salt, 1 tsp add the thick chunks of roast pork to the marinade and combine well.
Recipe Summary Maple-Brined Pork Loin
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Ingredients | Leftover Pork Roast Recipes1 quart cold water¼ cup salt⅓ cup maple syrup3 cloves garlic, crushed3 tablespoons chopped fresh ginger2 teaspoons dried rosemary1 tablespoon cracked black pepper½ teaspoon red pepper flakes1 (2 1/2 pound) boneless pork loin roastsalt and freshly ground black pepper1 tablespoon vegetable oil2 tablespoons maple syrup2 tablespoons Dijon mustardDirectionsMix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.Remove pork from brine, pat dry, and season all sides with salt and black pepper.Preheat oven to 325 degrees F (165 degrees C).Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.Transfer skillet to the oven and roast until pork is browned, about 40 minutes.Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).Take care not to brine the loin for longer than 10 hours.The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.Info | Leftover Pork Roast Recipesprep:
15 mins
cook:
1 hr 5 mins
additional:
8 hrs
total:
9 hrs 20 mins
Servings:
6
Yield:
1 pork roast
TAG : Maple-Brined Pork LoinMeat and Poultry Recipes, Pork,
