Maple Brined Pork Loin Roast Recipe Video
Maple-Brined Pork Roast is a delicious way to experience just how easy a simple brine really is. What a brine does that a marinade doesn't do is force moisture and flavor into the roast. Chef John loves the way the meat gets infused with that subtly sweet maple flavor. He paired this roast pork loin with the rocket beans side dish, which just recently aired, and it was perfect match. By the way, the leftover pork loin, sliced thin and served cold, makes a sandwich that's to die for. Enjoy!
Ingredients
Please see video
Directions
GETTING READY
1) To make the brine, mix together the water, salt, sugar, maple syrup, ginger, red pepper flakes, cracked black peppers, garlic and rosemary. Whisk well.
2) Put the meat in the mixture and brine in the fridge for 8-10 hours.
3) Take the meat out of the brine and dry it well. Season well with salt and pepper on both sides.
4) Preheat oven to temperature of 325 degrees.
MAKING
5) In a pan over high heat, sear the meat in the vegetable well.
6) Once the meat is well browned on both sides, cook it in the preheated oven for 40 minutes.
7) While the meat is cooking, make the glaze. In a ramekin, mix together the mustard and maple.
8) Remove the meat from the oven and while it is still hot, glaze with the maple-mustard mixture.
9) Put the glazed meat back in the oven for about 15 minutes. Once the meat is done, the internal temperature should ideally be about 155 degrees.
10) Remove the meat from the oven, cover with a foil and let it rest for 15 minutes.
FINALIZING
11) Slice the meat, starting from the thinner side.
12) Put some glaze on a serving plate.
SERVING
13) Put the meat slices over the brine and serve while still hot and fresh.
Please see video
For more information please visit:http://foodwishes.com
1) To make the brine, mix together the water, salt, sugar, maple syrup, ginger, red pepper flakes, cracked black peppers, garlic and rosemary. Whisk well.
2) Put the meat in the mixture and brine in the fridge for 8-10 hours.
3) Take the meat out of the brine and dry it well. Season well with salt and pepper on both sides.
4) Preheat oven to temperature of 325 degrees.
MAKING
5) In a pan over high heat, sear the meat in the vegetable well.
6) Once the meat is well browned on both sides, cook it in the preheated oven for 40 minutes.
7) While the meat is cooking, make the glaze. In a ramekin, mix together the mustard and maple.
8) Remove the meat from the oven and while it is still hot, glaze with the maple-mustard mixture.
9) Put the glazed meat back in the oven for about 15 minutes. Once the meat is done, the internal temperature should ideally be about 155 degrees.
10) Remove the meat from the oven, cover with a foil and let it rest for 15 minutes.
FINALIZING
11) Slice the meat, starting from the thinner side.
12) Put some glaze on a serving plate.
SERVING
13) Put the meat slices over the brine and serve while still hot and fresh.
Please see video
For more information please visit:http://foodwishes.com
Editors Review
This pork loin marinated in a maple syrup brine, is incredibly moist and flavorful. This maple-brine, flavored with ginger, garlic and herbs infuses the pork with a subtle sweet flavor with hints of salt, maple and spices and enhances the natural juiciness of the meat. Chef John glazes the brined pork with a maple-mustard glaze that gives the roast the perfect caramelized coating. This dish is perfect for the holiday table.Questions, Comments and Reviews
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