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Maple-Brined Pork Loin

Chef John

"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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9 h 20 m servings 376 cals
Original recipe yields 6 servings (1 pork roast)


  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 4876 mg
  • 195%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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).


  • 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.

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Read all reviews 190
  1. 252 Ratings

Most helpful positive review

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 FIN...

Most helpful critical review

I thought the maple-dijon glaze was amazing; I will definitely use that again. But I really don't think 10 hours is long enough to brine a 2 1/2 pound loin. I could not taste that brine in the...

Most helpful
Most positive
Least positive

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 FIN...

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 in...

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 m...

love it!

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 rose...

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...

This brine was fantastic! Was feeling "creative" in the kitchen so added some Maldava Coconut sugar as well to the brine. Pork stayed in the brine for 24 hours. Went completely off the grid w...

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 w...

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 mapl...