Categories: Pork
Ingredients
- 6 cups cold water
- 1/2 cup plus 1/3 cup pure maple syrup
- 1/3 cup plus 1/2 tsp kosher salt
- 1/4 cup chopped fresh ginger
- 5 garlic cloves, crushed
- 4 1/2 tsp black pepper
- 1 tbsp. dried rosemary
- 3/4 tsp crushed red pepper
- 4 lb. natural boneless pork loin roast
- 1/3 cup Dijon
- 1 tbsp. vegetable oil
Directions
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Stir together water, 1/2 cup maple syrup, 1/3 cup salt, the ginger, garlic, 4 tsp black pepper, the rosemary, and red pepper in a large bowl until salt dissolves. Trim fat from pork, then tie with kitchen string at 2-inch intervals. Transfer pork and brine to a 2-gallon Ziploc bag. Seal bag and chill 8-10 hours.
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Preheat oven to 325. Stir together remaining 1/3 cup maple syrup and the mustard in a small bowl.
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Remove pork and discard brine. Pat pork dry. Season all over with remaining 1/2 tsp each salt and black pepper. Heat oil in a 12-inch oven-safe skillet over high heat. Add pork; cook until browned, turning once, about 8 minutes total.
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Transfer skillet with pork to oven. Roast, turning over once halfway through, 1 1/4 to 1 3/4 hours, or until cooked through. Brush with 3 tbsp. syrup mixture in last 5-10 minutes of roasting.
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Transfer pork to a cutting board and tent with foil. Let stand 10 minutes before slicing. Serve with remaining maple syrup mixture. Serve with roasted mixed veggies.