Maple Brined Roast Pork Loin with Mustard Glaze
Brining the roast keeps the meat moist and flavorful. Be sure to use 100% pure maple syrup and not pancake syrup. Pure maple syrup is just the tree sap boiled down to make it thick. Pancake syrup contains corn syrup and artificial maple extract.
For the Brine:
- 4 cups Water
- ¼ cup Table Salt
- ½ cup Pure Maple Syrup
- 4 cloves Garlic crushed
- 1 tablespoon Black Pepper
- 2 tablespoons Dried Rosemary
For the Roast:
- 3½ pounds Boneless Pork Loin Roast
- 1 tablespoon Canola Oil
- ⅛ teaspoon Kosher Salt
- ⅙ teaspoon Black Pepper
Brine the Roast:
- You need a container with a lid that is large enough to fit the pork loin roast.
- Pour water into container. Add salt, maple syrup, garlic, pepper. and rosemary. Whisk together until salt is dissolved. Add the pork loin roast. Pork should be fully submerged. Place a small plate on top if needed. Cover and refrigerate overnight.
Roast the Pork:
- Preheat oven to 450℉. Remove the pork from the brine and pat dry with paper towels.
- Rub the roast with oil and season with salt and pepper. Place the roast fatter side down in small roasting pan. Roast in preheated oven for 15 minutes.
- While the pork is roasting, make the mustard crust and glaze. In a small bowl, mix the maple syrup and mustard. In another small bowl, mix the melted butter with the bread crumbs.
- Remove pork from oven and reduce temperature to 325℉. Turn the pork over so fat side is facing up. Spread the maple mustard mixture generously over top of pork. Remaining mixture can be used for serving. Sprinkle the buttery bread crumbs on top.
- Return pork to oven and roast for another 45-60 minutes, or until the internal temperature reaches 155℉. Remove from oven and let pork rest for at least 15 minutes.
Plate and Serve:
- Slice roast into 8 servings. Drizzle remaining maple mustard mixture over meat slices and serve.
Food Groups ***Meat = 4 servings
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