Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome sunday lunch main for a crowd.
Maple-Brined Pork Loin
I picked up this decent sized pork sirloin roast from my local grocery store and decided that i needed to fire up my big easy!
Recipe Summary Maple-Brined Pork Loin
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.Ingredients | Spoiled Pork Loin Raw
1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
Directions
Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Take care not to brine the loin for longer than 10 hours.
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Info | Spoiled Pork Loin Raw
prep:
15 mins
cook:
1 hr 5 mins
additional:
8 hrs
total:
9 hrs 20 mins
Servings:
6
Yield:
1 pork roast
