Maple-Brined Pork Loin

@helix, you could not taste the brine because brines are not used to add flavor to the meat but to break down the protein and tenderize it + increase moisture. Over-brining may make the meat saltier and mushy but not more flavorfull.

Make this!! I brined overnight idk why the directions say NOT to brine that long? This was shockingly tender and I used a pork loin like the recipe says NOT the tenderloin that is in most of the photos! You dont need to brine a pork tenderloin they are already tender people! My typically dry pork loin was unbelievable! Tender, juicy my new favorite way to cook these A+ I mainly use the crockkpot for them …not anymore!

Even my picky eaters love this one!

Best recipe I have ever made for a loin of pork. Followed recipe exactly as written except I only brined for 8 hours. Chef John thank you, it was so tender and juicy, I couldn’t believe it. Doubled the glaze. It was amazing.

I didn’t change a thing about the recipe except that I brined the pork loins on Day 1 and cooked them the next on Day 2. The loins were perfectly cooked to our taste with no pinkness. The thermometer measured 200, rather than 145 degrees.

Excellent recipe!! I made this w/excellent results and served it w/a whole -baked garlic Parmesan – cauliflower head + green beans. Delicious!!! ***** Noreen

If I could rate this 10 stars I would! This is absolutely the best pork loin I have ever had. Hubs made this exactly as the recipes states. Only difference, as another poster mentioned: 40 minutes was too pink for us, so we added the glaze and roasted an additional 20 minutes. Next time I will only add 10 minutes. The glaze really takes this over the top. You might want to make more!! Next day we sliced up the leftovers, made more glaze, heated it and had hot pork sandwiches. Both meals were delicious!! PS: We did thrown some carrots around the roast, which was a great compliment. They were flavored with the glaze too, and was the perfect complement to the pork.

I’ve made it several times now and always loved. Substitutions: I use double or triple the pork weight and don’t multiply the brine in zip lock bag, as all the brine needs to do is cover the exterior. Used artificial maple-ish pancake syrup. More days of marinating is better (within limits) with any block of meat, 48 hours works better. I prefer plain mustard for this more than Dejon. I prefer to skip adding the syrup-mustard sauce as a condiment/dip/spread to each piece, rather than wasting it on the top of the whole loin. After the 1st meal, cut into 1-2CM cubes and use for salad topping, or to meat-up any dish. I add it regularly to my Curried Chick-peas over Cauliflower-Rice, with Yogurt.

I used a 3.86 lb pork loin , and cooked to an in ternal temp of 145, and let rest for 15 minutes. The texture was tough, dry, and inedible., but the taste was quite nice. Perhaps cooking to an internal temp of 130, then a 15 minute rest, would yield a temp of 140ish, and a less dry, tough texture. It is possible, I suppose. that I bought an extremely lean cut that was hopeless to begin with, but I have my doubts.

I thought you were supposed to heat the brine so the salt dissolves, before adding the loin?

This is an excellent recipe,,, one of the most balanced brines I’ve ever used for Pork. For those of you doubling up with a 5lb+ loin,,, I would recommend reverse searing such a hunk of meat, like you would a rib-roast,, otherwise you’ll end up with grey overcooked meat around the outside. Follow the recipe with maybe 50% more water and ingredients in the brine,,,, I add a handful of cracked Juniper berries (a dozen maybe,, but that’s just me),,, then cook at 250f until internal temp of 130f,,, might take 2.5 hours,,, but worth it. Take it out,,, loosely tent with foil for 30 minutes (prepare your side dishes!) . Then remove foil,,, add glaze and blast at 450f for maybe 10-15 minutes. Carve and serve immediately,,, no need to let it sit any longer,, it already sat. Perfection.

OMGGGG.. how many omg we said while having dinner? I lost count. This is perfect, easy and very delicious. Thank you Chef John ??.

This has been a family favorite for quite a while – WITH extremely picky kids! Although the recipe says not to brine longer than a certain time, I almost always brine overnight and the pork loin comes out full of flavor and fork tender!

Husband, “THAT is the best pork I have EVER had in my whole life!” That says it all. My hubby John had bought a 4 pound pork loin, thawed it out, and was wondering how on earth could he prepare it other than the same boring way we’ve been doing for 30+ years of married life. I came across this recipe and thought, “Heck, I’ll give it a try!” Mind you I’ve never brined a thing in my life. So, I followed the recipe except DOUBLED the amounts as this was a larger hunk of pork. **Used 1/4 tsp Chili Powder in place of 1 Tsp Red Chili Flakes **Used 1/4th tsp of Ground Ginger for every 1 TBSP of Chopped Ginger. **Soaked the loin for 2 days and it was perfect! After removing loin from oven it was cut into slices and put back in the juices. Oh, boy! **The only thing I will do differently next time is cut the salt by half. It left me very dehydrated the night we ate the loin. Other than that it was utterly fabulous!!!

My husband and I just loved this recipe! Didn’t change a thing.

The best I can say about this dish was that it was edible. I reduced the salt base on other comments but otherwise followed the recipe. I found nothing noteworthy or “delicious” about the pork and will not be making it again.

This method of brining the tenderloin is 5-star advice !!

Fantastic, loved it! ??

Husband Dislikes Pork Loin. He Absolutely LOVED this recipe. Even ate leftovers!! Made the suggested Rocket Beans. They were a winner also!!

Excellent recipe. Followed recipe in all areas except I used a cast iron skillet and baked with indirect heat on grill. Wonderful. I highly recommend using true maple syrup rather than manufactured to get that real maple flavor.

Ho hum, not really a big fan. I followed the recipe exactly and didn’t feel there was enough flavor.