Maple-Brined Pork Loin
The overnight magic of Chef John’s simple maple syrup brine for boneless pork loin keeps the meat moist and imparts a sweet hint of maple flavor.
Make the brine: Mix water maple syrup salt garlic ginger black pepper rosemary and red pepper flakes together in a large stainless steel bowl.
Start the pork: Place pork loin in brine cover and refrigerate for at least 8 hours or up to 10 hours at most.
Remove pork from brine; discard brine.
Pat pork dry and season all over with salt and black pepper.
Preheat the oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat.
Add pork and turn to brown on all sides about 10 minutes total.
Transfer the skillet to the preheated oven and roast until pork is browned about 40 minutes.