Maple-Brined Pork Loin Recipe - Allrecipes.com
Maple-Brined Pork Loin Recipe
5 Photos
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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 pork roast Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr 5 mins
  • READY IN

    9 hrs 20 mins

Directions

  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).
Kitchen-Friendly View

Footnotes

  • 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.
ADVERTISEMENT

Reviews More Reviews

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!

 
Jan 18, 2013

love it!

 
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 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.

 
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.

 
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. ??

 
Sep 23, 2012

Really good! I didn't have real maple syrup; just used the regular maple-flavored stuff I had in the cupboard. I used the stoneware insert from my crockpot to brine the roast and that worked well. Couldn't think of anything else that was deep enough to completely submerge the roast; my roast was three pounds so slightly larger. I used my (new) cast-iron Dutch oven for roasting. I don't have a meat thermometer so I probably ended up leaving the roast in the oven a bit too long, although it was still moist and tender. (I did cover during the last third or so of the roasting time.) I also didn't use the glaze as I wanted a meal-in-one and didn't think the flavors would go all that well with potatoes, carrots, and onions. I will most definitely use this method whenever I cook a pork roast but tweak the seasoning to go with whatever else we're having. The seasoning in this recipe is very good but would have been better had I selected different sides.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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
  • 4915 mg
  • 197%

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

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Maple-Brined Roasted Pork Loin

Make a simple brine and delicious maple glaze for roasted pork.

Herb, Garlic, and Bacon Pork Loin

Double up the pork in this bacon-wrapped pork roast.

Balsamic Roasted Pork Loin

An incredibly simple, flavorful pork roast that needs just four ingredients.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States