Maple-Brined Pork Loin Roast

Pork Loin

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Ratings
(8)
  • Total: 95 mins
  • Prep: 20 mins
  • Cook: 75 mins
  • Yield: 4 - 6 Portions
Nutritional Guidelines (per serving)
664 Calories
33g Fat
26g Carbs
63g Protein
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Nutrition Facts
Servings: 4 - 6 Portions
Amount per serving
Calories 664
% Daily Value*
Total Fat 33g 43%
Saturated Fat 11g 55%
Cholesterol 197mg 66%
Sodium 4916mg 214%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 5%
Protein 63g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This roast pork loin recipe is made extra juicy and flavorful by brining the meat with maple syrup. Brining forces more flavor and moisture into the pork loin, which keeps the lean cut of meat from drying out.

Ingredients

  • For the Pork Roast:
  • 3 lb boneless pork loin roast
  • 1-quart cold water
  • 1/4 cup salt
  • 1/3 cup maple syrup
  • 3 cloves ​garlic, crushed
  • 1 tablespoon cracked black pepper
  • 2 tablespoon chopped fresh Rosemary leaves
  • 1 tablespoon vegetable oil
  • For the Glaze:
  • 2 tablespoon maple syrup
  • 2 tablespoon Dijon mustard

Steps to Make It

  1. Pour the water into a plastic container with a lid, large enough to fit the pork. Add the salt, maple syrup, garlic, black pepper, and rosemary. Whisk together until the salt is dissolved. Add the pork loin roast. The pork should be fully submerged, so place a small plate on top to weigh it down if necessary. Cover tightly and refrigerate for between 8 and 12 hours, or overnight.

  2. Remove the pork from the brine, and pat dry with paper towels.

  3. Rub with the oil, season with salt and fresh ground black pepper to taste, and place, fattier side up, in a small roasting pan. Roast in a preheated 325 F. oven for about 25 minutes per pound. For a 3-pound pork loin roast, the time will be about 1 hour 15 minutes.

  4. While the pork loin roasts, mix the Dijon Mustard and the maple syrup together in a small bowl.

  5. Approximately 30 minutes ahead of being done, remove the pork loin from the oven and spread the glaze over the top.

  6. Remove when the loin's internal temp reaches 155-160 F. Let rest for at least 10 minutes before slicing and serving.