Maple-Brined Pork Loin Recipe -
Maple-Brined Pork Loin Recipe
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Maple-Brined Roasted Pork Loin
Make a simple brine and delicious maple glaze for roasted pork. See more
  • READY IN 9+ hrs

Maple-Brined Pork Loin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 pork roast Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    9 hrs 20 mins


  1. Mix 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.
  2. Remove pork from brine, pat dry, and season all sides with salt and black pepper.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
  5. Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
  6. Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
  7. 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).
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  • Cook's Note:
  • Take care not to brine the loin for longer than 10 hours.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
May 06, 2012

Excellent flavor! Make sure that you don't over cook your roast - I put the glaze on at internal temp of 135 and next time I would do that at 125 - and cook to not quite 145. You want the FINAL temp. to be 145, after resting. This is company worthy and very easy. Enjoy!

Most Helpful Critical Review
Apr 08, 2015

WAY too salty.

Sep 16, 2012

This was THE BEST PORK LOIN I have EVER had. I have several pork loin recipes but this is the one that I will use from now on. It was juicy and very tender. I did adjust my time to an hour instead of 40 minutes and then the 15 minutes after the glaze was added. You will not be disappointed.

Sep 16, 2013

Wow! This was great. Served with Chef John's roasted vegetables and BBQ'd corn on the cob. Took advice of others and halved the salt. Used the pan drippings, some white wine and corn starch to make a sauce to pour over carved roast. Family and guests just about finished the whole thing. This is a keeper!

Jan 18, 2013

love it!

Oct 26, 2012

This was the best pork loin roast I have ever made bar none. I served it with grilled plums (with a spoon of goat cheese in each), with a drizzle of spicy mango balsamic vinegar, a sprig of rosemary for garnish, (also used a bit of fresh rosemary minced in the brine) and it was incredible. A hit at my dinner party.

Jan 01, 2013

This was very good - but I found it just a little salty. I had two roasts, so I doubled the recipe for the brine and maybe that affected it? Might just slightly cut back on the salt next time. I deglazed the pan with a little white wine after browning the roasts and left them to roast in those juices in the oven. Added a little more wine about halfway thru the cooking time. Very good.

Jul 10, 2012

My local grocer sells gorgeous whole, DIYB (do it yourself butchering) pork loins--dirt cheap. Until I found Allrecipes (and Chef John), I only had one recipe for this succulent cut. {I put maple syrup over green beans one time--it's delicious on just about anything!} This recipe produces meat with excellent depth and complexity of flavors, without seeming "overthought". Super trendy take on honey mustard sauce soon to become a classic. Thank you, Chef. Also thanks Baking Nana for reminding me that the meat is still cooking after its time in the oven. My only wonder is if you can brine, then freeze the loin, will it turn out the same result after defrosting in the fridge... would the defrost count as brining time even though the meat is not sitting in the brine. ??


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  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 4850 mg
  • 194%

* Percent Daily Values are based on a 2,000 calorie diet.

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