Best 2 Maple Brined Pork Loin Recipes

Indulge in the symphony of flavors with our maple-brined pork loin, a culinary masterpiece that elevates the humble pork loin to a gourmet delight. This succulent dish, infused with the sweet caress of maple syrup and an aromatic blend of spices, promises a tender and juicy experience with every bite. Savor the perfect harmony of sweet, savory, and tangy notes that dance on your palate, leaving you craving for more.

In addition to the maple-brined pork loin, this article offers a treasure trove of delectable pork recipes that cater to every taste bud and occasion. Embark on a culinary journey with our selection of pork chops, tenderloins, and roasts, each bursting with unique flavors and textures. Discover the art of crafting succulent pulled pork, tantalizing pork belly, and irresistible bacon, all while exploring the diverse culinary landscape of pork dishes.

Here are our top 2 tried and tested recipes!

MAPLE-BRINED PORK LOIN

Maple-Brined Pork Loin image

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.

Provided by Chef John

Categories Meat and Poultry Recipes Pork

Time 9h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

Steps:

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.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
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).

Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g

MAPLE-BRINED PORK LOIN

MAPLE-BRINED PORK LOIN image

Categories Rosemary

Number Of Ingredients 12

Ingredients

1 quart water, cold
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons fresh ginger, chopped
2 teaspoons dried rosemary
1 tablespoon black pepper, cracked
1/2 teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard, salt and freshly ground black pepper

Steps:

Mix water, 1/4 cup salt, maple syrup, garlic, ginger, rosemary, cracker black pepper, and red pepper flakes in a large bowl.
Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
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).
Note: Take care not to brine the loin for longer than 10 hours.

Tips:

Choose a high-quality pork loin: Look for a loin that is firm to the touch and has a good amount of marbling.
Brine the pork loin for at least 4 hours, or overnight: This will help to tenderize the meat and add flavor.
Use a variety of herbs and spices in the brine: This will give the pork loin a more complex flavor.
Cook the pork loin to an internal temperature of 145 degrees Fahrenheit: This will ensure that the meat is cooked through but still juicy.
Let the pork loin rest for 10 minutes before slicing and serving: This will allow the juices to redistribute throughout the meat.

Conclusion:

Maple-brined pork loin is a delicious and easy-to-make dish that is perfect for any occasion. The brine infuses the pork with flavor and moisture, while the maple syrup adds a touch of sweetness. This dish is sure to be a hit with your family and friends.