Ingredients

• 1 quart cold water
• 0.33 cups maple syrup
• 0.25 cups salt
• 3 cloves garlic , crushed
• 3 tablespoons chopped fresh ginger
• 1 tablespoon cracked black pepper
• 2 teaspoons dried rosemary
• 0.5 teaspoons red pepper flakes

Instructions

1. 1 Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.
2. 2 Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.
3. 3 Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.
6. 6 Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.
7. 7 Mix maple syrup and Dijon together in a small bowl; spread mixture all over top and sides of roast. Continue to cook until pork is slightly pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition per serving