Herb & Maple Brined + Roasted Pork Loin

Serves 6-8

For the Brine:

  • 4 quarts water

  • ½ cup salt

  • ½ cup maple syrup

  • 4 sprigs each: parsley, sage, rosemary, thyme

  • 5 cloves garlic, crushed

  • 5 lbs pork loin, trimmed + tied (with thin layer of fat)

Brine Instructions:

  1. In a large pot, bring water, salt, syrup, herbs, and garlic to a boil.

  2. Let the liquid cool to room temperature and add pork. Refrigerate 8 hours to overnight.

  3. Prepare for roasting: Remove from liquid, rinse, and dry with paper towels.

For the Roast:

  • Brined pork loin

  • 3 tablespoons olive oil

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 tablespoon Herbs de Provence

Roasting Instructions:

  1. Preheat oven to 425°F.

  2. Season: Place brined pork in roasting pan with rack. Cover entire pork with oil, salt, pepper, and herbs.

  3. Roast: Place on top rack, basting with pan liquids occasionally. Cook 50 minutes or until thermometer reads 140°F-145°F.

  4. Rest: Remove from oven and let sit 20 minutes. Remove tie.

  5. Serve: Slice to desired thickness and serve with pan juices spooned over top.