Maple-Brined Pork Loin Recipe
Maple-Brined Pork Loin Recipe. This ain’t your grandma’s dry, boring pork. Nope, we’re talking juicy, tender, melt-in-your-mouth goodness with a sweet-savory glaze that’ll have everyone fighting for seconds (and maybe even licking the plate, don’t judge). Trust me, you NEED this in your life.
My husband, bless his heart, used to think pork was only good for bacon. Then I made this. Now? He practically begs for it. The first time I made it, he ate three slices standing at the counter and then tried to sneak another one when he thought I wasn’t looking. Caught him red-handed, and honestly, I wasn’t even mad. It’s that good. My little one is the pickiest eater and even she loves it!
Why You’ll Love This Maple-Brined Pork Loin Recipe
- It’s ridiculously easy. Like, even I can’t mess it up, and that’s saying something.
- It makes you feel like a fancy chef without any of the fancy chef stress.
- Leftovers (if there are any) are amazing in sandwiches, salads, or straight from the fridge at 3 am.
- That sweet and salty combo is just… chef’s kiss.
- It’s a total crowd-pleaser. Seriously, watch people devour it.
How to Make It
Okay, so first things first, you gotta make the brine. Don’t skip this part! It’s what makes the pork super juicy and flavorful. Just whisk all that briny goodness together in a big bowl until the sugar and salt are mostly dissolved. It doesn’t have to be perfect, we’re not entering a dissolving contest here.
Now, plop that pork loin into a big ziplock bag (or a non-reactive container if you’re fancy) and pour the brine all over it. Make sure it’s fully submerged. If it’s not, weigh it down with a plate or something. Then, into the fridge it goes for at least 4 hours, but overnight is even better. I usually do it before I go to bed so I have it ready to go the next day.
When you’re ready to cook, take the pork out of the brine and pat it dry with paper towels. This is important so you can get a nice sear on the outside. Now, heat up some oil in a skillet over medium-high heat. Sear the pork loin on all sides until it’s nice and golden brown. This usually takes about 2-3 minutes per side.
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Next, whisk together all the glaze ingredients in a small bowl. Don’t worry if the brown sugar is a little clumpy, it’ll melt in the oven. Pour the glaze over the pork loin and then transfer the skillet to a preheated oven.
Bake for about 20-25 minutes, or until a meat thermometer inserted into the thickest part of the pork loin registers 145°F. Let it rest for 10 minutes before slicing and serving. This is crucial! If you cut into it right away, all the juices will run out and you’ll end up with dry pork. And nobody wants that.
Ingredient Notes
- Pork Loin: Don’t get this confused with pork tenderloin! Pork loin is wider, flatter, and perfect for this recipe. I grabbed one that was on sale last week and stuck it in the freezer, so it was perfect timing.
- Maple Syrup: The real deal! Not that fake pancake syrup stuff. It makes a difference, trust me.
- Soy Sauce: I always use low sodium because otherwise, it can get a little too salty. But if you only have regular, just use a little less salt in the brine.
- Brown Sugar: I usually use light brown sugar, but dark brown sugar works too. It’ll just give it a deeper, molasses-y flavor. If you don’t have brown sugar, regular sugar works in a pinch.
- Garlic: Fresh is best, but if you only have garlic powder, use about 1 teaspoon. Just don’t tell anyone I said that.
- Apple Cider Vinegar: Adds a nice tang to balance out the sweetness. If you don’t have apple cider vinegar, white vinegar or rice vinegar will work too.
- Sesame Oil: This gives it that amazing nutty flavor. Don’t skip it! Well, you can skip it, but it’ll be sad.
Recipe Steps:
- Brine: Whisk together brine ingredients, submerge pork loin, and refrigerate for at least 4 hours.
- Sear: Remove pork from brine, pat dry, and sear in a skillet on all sides.
- Glaze: Whisk together glaze ingredients in a bowl.
- Bake: Pour glaze over pork, transfer skillet to a preheated oven, and bake until the internal temperature reaches 145°F.
- Rest: Let rest for 10 minutes before slicing and serving.
What to Serve It With
Okay, this pork loin is super versatile. I love serving it with roasted veggies like broccoli, Brussels sprouts, or sweet potatoes. Mashed potatoes are also a classic pairing. Or, if you’re feeling fancy, try serving it with quinoa or couscous. Honestly, it goes with just about anything.
Tips & Mistakes
- Don’t overcook the pork! It’s better to err on the side of undercooked than overcooked. You can always cook it a little longer, but you can’t un-cook it.
- Letting the pork rest is key! It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork loin.
- If the glaze starts to get too dark while it’s baking, just tent the skillet with foil.
- I once tried to use honey instead of maple syrup because I ran out, and it was still good, but definitely not the same. Maple syrup is the way to go!
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat it in the oven or microwave. Or, you know, just eat it cold straight from the fridge. I won’t judge. I’ve been known to eat it for breakfast on top of toast. Don’t knock it till you try it!
Variations and Substitutions
- Spice it up: Add a pinch of red pepper flakes to the glaze for a little kick.
- Use different herbs: Instead of thyme, try rosemary or sage.
- Skip the glaze: If you’re not into sweet and savory, just season the pork loin with salt, pepper, and your favorite herbs.
- No apple cider vinegar?: White wine vinegar or even lemon juice in a pinch.
- I once tried to skip the searing step because I was in a hurry, and it just wasn’t the same. The searing adds so much flavor and color. Don’t skip it!
Frequently Asked Questions
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Maple-Brined Pork Loin Recipe
Ingredients
Main Ingredients
- 3.5 pounds pork loin boneless, trimmed
- 1 cup maple syrup preferably pure
- 0.5 cup kosher salt for brine
- 4 cups water cold, for brine
- 2 tablespoons black peppercorns crushed
- 2 tablespoons mustard seeds
- 4 cloves garlic smashed
- 2 tablespoons olive oil for searing
- 1 bunch thyme fresh
Instructions
Preparation Steps
- In a large pot, combine water, maple syrup, kosher salt, peppercorns, mustard seeds, and garlic. Stir to dissolve the salt.
- Submerge the pork loin in the brine, cover, and refrigerate for at least 12 hours.
- Preheat oven to 375°F (190°C). Remove pork from brine and pat dry with paper towels.
- In a large skillet, heat olive oil over medium-high heat. Sear the pork loin on all sides until golden brown.
- Transfer pork to a roasting pan. Add thyme sprigs on top and roast in the oven for 1 to 1.5 hours, or until internal temperature reaches 145°F (63°C).
Notes
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