Wednesday, April 22, 2009

Maple-Brined Pork Loin

I've heard a lot of buzz about brining the last few months but I always shied from it thinking it was too complicated. This video from Chef John at Food Wishes convinced me to give it a go - it looked so simple and tasty! Well I was not disappointed - the pork was FANTASTIC! Moist, flavorful and so simple to make! I am now a brining convert!

8 cups cold water
1/2 cup salt
2/3 cup maple syrup
6 cloves garlic, crushed
1 tsp red pepper flakes
3-4 slices fresh ginger
1 tbsp cracked black pepper
2 tsp dried rosemary leaves

2 to 3 lb boneless pork loin roast

1 tbsp canola oil

2 tbsp maple syrup
2 tbsp Dijon mustard

In a large pot, combine water, salt, maple syrup, garlic, red pepper flakes, ginger, black pepper and rosemary leaves. Whisk to dissolve salt. Soak pork loin in brining mixture. Cover and marinate in the fridge 8 to 10 hours.

Remove pork loin from brining mixture and sit on a plate for a minute or two to allow excess water to drain off. Heat canola oil in oven-proof pan until very hot. Sear pork loin on every side. Stick pan/pork loin in 325 F oven for 40 minutes.

Meanwhile, combine maple syrup and Dijon mustard. After 40 minutes, brush pork loin with 3/4 of glaze mixture. Pop back in oven for another 15 minutes.

To serve, spread remaining glaze mixture on serving platter and top with pork loin. Slice and enjoy! Yields 6 to 8 servings.

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