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Categories:
water kosher salt maple syrup garlic ginger red pepper ground black pepper rosemary vegetable oil Dijon mustard maple syrup
Viewed: 106 - Published at: 7 years agoIngredients
- 3 pounds Boneless Pork Loin Roast
- 4 cups Cold Water
- 1/4 cups Kosher Salt
- 13 cups Pure Maple Syrup (no Substitutions)
- 2 cloves Garlic, Smashed
- 4 slices Fresh Ginger (thin Slices, No Need To Peel)
- 1/2 teaspoons Crushed Red Pepper Flakes
- 1 Tablespoon Ground Black Pepper
- 2 teaspoons Dried Rosemary
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Pure Maple Syrup (no Substitutions)
Method
- In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper and rosemary.
- Stir to dissolve salt completely.
- Add the pork loin, seal the bag and refrigerate for 8-10 hours.
- After its marinated, remove loin from brine and discard brine.
- Dry the roast very well with paper towels.
- Preheat the oven to 325 F.
- In an oven safe pan, heat vegetable oil over medium-high heat and brown the pork loin on all sides.
- Transfer pan to preheated oven and roast the pork for a total of 20-25 minutes per pound.
- Approximately 15 minutes before the roast is done, make a glaze by combining the Dijon and 2 tablespoons of maple syrup.
- Divide glaze into two equal portions; brush one portion on the pork loin and reserve the other portion for garnish.
- Then continue roasting for approximately 15 minutes or until the loin reaches an internal temperature of 155 F. Then remove it from the oven and let the loin rest for 10-15 minutes before carving and serve with reserved glaze.
- Recipe by Chef John from Foodwishes.com.
