Video: Maple-Brined Roasted Pork Loin -

Video: Maple-Brined Roasted Pork Loin

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

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In this video, you’ll learn how to make a simple roasted pork loin with a delicious glaze of Dijon mustard and maple syrup. You’ll learn what brining does for your pork roast. This comes out of the oven super moist with subtle sweet maple flavor. Try it, it's easy and delicious. Get the recipe for Maple-Brined Roasted Pork Loin.

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Jan. 18, 2015 1:35 pm
I've brined pork loin roasts, chicken, lamb, beef roasts, and just about all meats I cook for years. Almost all I smoke. Brines change by the meat and taste I want, but I never use Maple syrup, but rather Louisiana Pure Ribbon Cane Syrup, which is much more heartier than maple syrups. I also add some chipotle or cayenne for just a little back heat. Pineapple or apple cider or other juices is the liquid for the brine. Kosher salt or Cajun crab boil can be used.
Jan. 18, 2015 11:15 am
For those who have the FoodSaver Vacuum system, you can use the marinator and have the pork loin ready for cooking in about 30 minutes instead of 8 hours.
Rio cook 
Nov. 18, 2014 4:55 am
How long would you smoke it? Would smoking it dry it out?
Nov. 14, 2014 1:38 pm
Got it in the brine. Was debating using the smoker instead of the oven next time. Sure sounds like it should be good either way.
Nov. 14, 2014 5:13 am
After the brine, I would rinse it off, add some salt, pepper and garlic powder and smoke it in my MES 30 inch electric smoker over a 50-50 mix of Apple and Hickory wood chips
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