Rachel Maria's Modified Version of Chef John's Maple-Brined Pork Loin

Rachel Maria's Recipes

**Rachel Maria modified this (already delicious and suitable) recipe by The Chef John, found here: http://allrecipes.com/recipe/maple-brined-pork-loin/

**Total Prep Time: 8-10 Hrs (6-8 hours to refrigerate Pork Loin in Brine Mixture)  

Rachel Maria’s Modified Version of Chef John’s Maple-Brined Pork Loin

Ingredients

  • 2-2.5 lbs. Pork Loin
  • 4-6 Cups of Water
  • 5 Garlic Cloves
  • 2 Tbs. Tomato Paste
  • ¼ C. Cider Vinegar
  • 1 Tbs. Kosher Salt
  • 1 Tbs. Fresh Ground Black Pepper
  • 1 Tbs. Ground Gineger
  • 2-3 Tbs. Maple Syrup
  • 2 Tbs. Rosemary
  • 2 Tbs. Sugar
  • Dijon-Syrup
  • 3 T. Dijon Mustard
  • 3 T Maple Syrup

Instructions

  1. Combine Brining Ingredients in a large bowl or container.  Whisk together.
  2. Submerge pork loin in water mixture, cover, and refrigerate for 6-8 hours.
  3. Preheat oven to 350°
  4. Remove pork from Brine mixture and gently pat dry with paper towels.
  5. Salt and pepper both sides of pork loin.
  6. Add 2-3 Tbs. Vegetable Oil to a cast iron (or oven-proof) skillet.
  7. On Med-High heat– Sear both sides of Pork Loin (3-5 minutes each side).
  8. Remove garlic cloves from Brine liquid and add to skillet (Discard remaining Brine Mixture)
  9. Transfer skillet to oven (uncovered)
  10. Cook for approximately 25 minutes/pound.
  11. In a small bowl, mix Dijon Mustard and Maple Syrup which together makes “Dijon Syrup”.
  12. After 40-45 Minutes: Remove Skillet from oven.  (Be careful NOT to touch the pan without oven mitts!)
  13. Pour the Dijon-Syrup on top of the pork.
  14. Place back in oven for another 10-15 minutes OR once the pork reaches an internal temperature between 145-150.
  15. After removing the pork from the oven, cover with foil and let rest for 15 minutes before slicing and serving.
http://lewoman.com/rachel-marias-modified-version-chef-johns-maple-brined-pork-loin/

Rachel Maria suggests serving this with Spinach & Fresh Garlic and Sweet Potatoes. Enjoy!

EXTRA Ordinarily Yours

 

Be Sociable, Share!

Comments

comments

There are no comments, add yours