Maple Brined Pork Loin

from ButterYum

Serves 4-6

2-3 pound boneless pork loin roast

4 cups cold water

1/4 cup kosher salt

1/3 cup pure maple syrup (no substitutes)

2 cloves garlic, smashed

3-4 slices fresh ginger

1/2 teaspoon crushed red pepper flakes

2 teaspoons dried rosemary

1 tablespoon ground black pepper

Veggie oil

Glaze:

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper, and rosemary; stir to dissolve salt completely. Add the pork loin; refrigerate for 8-10 hours. Remove loin from brine; discard brine. Dry the roast very well with paper towels. Preheat the oven to 325F.

In an oven safe pan, over med-high heat, brown the pork loin on all sides. Transfer pan to preheated oven; roast for a total of 20-25 minutes per pound. Approximately 15 minutes before the roast is done, make the glaze by combining the Dijon and remaining maple syrup. Reserve some glaze for garnish; brush the rest on the loin. Continue roasting until the loin reaches an internal temperature of 155F. Let the loin rest for 10-15 minutes before carving.

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