Saturday, March 14, 2015

Savory Maple Goodness

The pairing of maple and pork is just inspired. Who came up with it? I would like to shake his/her hand!

Maple-Brined Pork Loin


1 quart cold water
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
1/2 teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard


Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.

Remove pork from brine, pat dry, and season all sides with salt and black pepper.

Preheat oven to 325 degrees F.

Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.

Transfer skillet to the oven and roast until pork is browned, about 40 minutes.

Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.

Remove pork roast from the oven and spread the maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant read thermometer inserted into the center should read 145 degrees F.

Source:, submitted by Chef John. You can find it here.

Notes: My mom made a gravy to serve with this pork roast. She simply kept adding equal parts maple syrup and Dijon mustard to the pork roast pan drippings until she had enough gravy and it tasted just right. You could also thicken the gravy with a slurry made from a mixture of flour and water, if desired.

1 comment:

  1. I just took the pan juices and kept adding maple syrup and dijon together until I got enough for a gravy. That wasn't what you wanted to hear, was it? I just kept the proportions the same. Frankly, the roast would have needed something without it.