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.
Makes 4-6 Portions of Maple-Brined Pork Loin Roast
- 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
- 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. While it roasts, mix the glaze ingredients together in a small bowl.
- For a 3-pound pork loin roast, the time will be about 1 hour 15 minutes. You'll want to remove the pork when it's approximately 30 minutes away from being done, and spread the glaze over the top. Remove when the internal temp reaches 155-160 F. Let rest for at least 10 minutes before slicing and serving.
NOTE: Extra glaze can me mixed and used to garnish the plate if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||11 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||1 g|