Servings
Font
Back
0 from 0 votes

Maple Brined Pork Loin

Maple Brined Pork Loin is easy to prepare in a maple herb mix, then cooked with a maple, mustard, and white wine glaze.

Prep Time
15 mins
Cook Time
15 mins
Total Time
13 hrs 10 mins
Servings: 8 Servings
Calories: 474 kcal
Course: Dinner
Cuisine: American

Ingredients

Brine:
  • 4 cups cold water
  • 1/4 cup kosher salt
  • 1/3 cup maple syrup
  • 3 cloves garlic , roughly chopped
  • 2 knobs fresh ginger , roughly chopped
  • 1 teaspoons dried thyme
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 pork loin roast, boneless, about 3 pounds
To Cook:
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 clove garlic , finely minced
  • 1 cup white wine
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

    Cup of Yum
  1. In a large pot or large brining bag add the water, salt, maple syrup, garlic, ginger, thyme black pepper and pork loin roast.
  2. Refrigerate for 12 hours minimum, 24 hours is best.
  3. Preheat oven to 325 degrees.
  4. Remove the pork from the brine, dry well with paper towels.
  5. Season pork with salt and pepper.
  6. To a large Dutch oven or large oven safe skillet add the oil on high heat.
  7. Sear the pork on all sides.
  8. Put in the oven and cook for 45 minutes.
  9. Mix the maple syrup, Dijon mustard and garlic and spread evenly over the roast.
  10. Cook an additional 10 minutes.
  11. Remove when pork reaches 135-140 degrees, carryover cooking will take it to 145 degrees as needed.
  12. Remove the pork from the skillet and tent with foil to let it rest.
  13. To your skillet add the white wine.
  14. With a wooden or silicone spatula scrape up the pan drippings and stir well.
  15. Cook for 2 minutes, then add in the cornstarch mixed with the water.
  16. Cook, stirring, until thickened into a smooth gravy.
  17. Slice the pork roast and top with gravy.

Notes

  • Click on the
  • amount to slide and change the number of servings and the recipe will automatically update!
  • Click on
  • in the instructions to start a kitchen timer while cooking.
  • option next to
  • in the recipe card.
  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.

Nutrition Information

Calories 474kcal (24%) Carbohydrates 14g (5%) Protein 62g (124%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 173mg (58%) Sodium 3869mg (161%) Potassium 1110mg (32%) Fiber 0.4g (2%) Sugar 11g (22%) Vitamin A 46IU (1%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 474

% Daily Value*

Calories 474kcal 24%
Carbohydrates 14g 5%
Protein 62g 124%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 0.02g 1%
Cholesterol 173mg 58%
Sodium 3869mg 161%
Potassium 1110mg 24%
Fiber 0.4g 2%
Sugar 11g 22%
Vitamin A 46IU 1%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.