|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||5%|
|*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.|
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.
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.
Remove the pork from the brine, and pat dry with paper towels.
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.
While the pork loin roasts, mix the Dijon Mustard and the maple syrup together in a small bowl.
Approximately 30 minutes ahead of being done, remove the pork loin from the oven and spread the glaze over the top.
Remove when the loin's internal temp reaches 155-160 F. Let rest for at least 10 minutes before slicing and serving.