Hello, this is Chef John from Foodwishes.com with a delicious maple brine pork loin roast. So simple if you’ve never brine before this is the great recipe to start with. Subtle, sweet, maple flavor, delicious mustard glazed.
So really start with a brine which is simply a water, salt, sugar mixture. Apply some cold water, some kosher salt, some maple syrup. We’re going to slice up some fresh ginger, some red pepper flakes, some cracked black pepper, a couple cloves of smash garlic. You don’t even have to peel it and a little bit of dry rosemary. Now mix that up well, while this brine recipe they call from boiling it to dissolve the salt first but I can't be bothered.
If you whisk it off the salt will dissolve. We’re going to pop in our pork loin roast and we’re going to brine that for eight to ten hours in the refrigerator. You don’t want to go too long. It will get over brined and all that’s happening with this brining process is that salt solution is forcing moisture along with the flavors in the moisture into the pork. So it comes out really flavorful and juicy.
Take it out of the brine. You're going to pat it dry really well because we’re going to brown this. If it’s all wet it will just boil. We’re going to season it well with salt and pepper on both sides. I got to take my pan on high heat. You give it a nice sear on both sides just a little bit of vegetables oil and once it’s brown we’re going to top it in a 325 degree oven for 40 minutes and then we’re going to glaze it.
While that’s roasting I'm going to make a maple mustard glaze which is mustard and maple, really simple. So the total cooking time is going to be approximately 20 to 25 minutes per pound that’s why we’re going to start 40 minutes and then finish with about 15 for the glaze. So pull it out. I'm going to turn it over, I want to glaze it with our nice dish on maple glaze back in for about 15 minutes. What I'm looking for is an internal temperature of about 155 that’s going to rise to about 160 as it rests. Throw away those cookbooks that say 185.
All right, we’re going to let that rest for 15 minutes very crucial. Now, I save a little bit of that glaze. I'm going to put a swipe on the plate, almost use it like a condiment or a sauce. All right, I like to kind of to start towards the smaller end. I like to save that big end if there's any leftover that’s usually reheat a little better and you're going see as we slice into this going from the thinner end to the thicker end just how much juice that brine forces into that meat, look at that. I mean stop frame here, look at the juice. The juice is shining, it so juicy.
All right, so you're going to slice off a few pieces. We’re going to put our slice pork on the plate and that was delicious. I serve it with those rocket beans. You saw that video I hope. Really simple, really easy, brining is not complicated it’s basically a water marinade. If you think it that way it doesn’t seem so complicated how you can put all kinds of different herbs and spices of course.
But anyway that’s a basic procedure. I hope you give that a try. Go to site, all the ingredients are there and as always enjoy.
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