Maple-Brined Pork Loin…honestly, I have never brined or even knew what the term meant until I purchased The Big Green Egg and began googling recipes. I had no idea you literally could infuse your meat with such amazing flavor. The Big Green Egg has broadened my culinary craft. By brining this pork loin in such savory flavors created the juiciest chunk of meat ever! I laughed so hard when Mr. Squeeze opened the lid of the BGE and sort of snorted. He was surprised to see this plump goodness under the dome. It was a HIT! outta the park HIT! Definitely will be adding this to our repertoire of creations on the BGE.
For more BGE fun, check out our Pinterest board. Oh Mr. Squeeze is my BEST Eater. Cleans his plate everytime!!!!
Maple-Brined Pork Loin
- Big Green Egg
- Plate Setter
- Instant Read Thermometer
- 1 quart cold water
- ¼ cup salt
- ⅓ cup maple syrup
- 3 cloves garlic, crushed
- 3 tbsp chopped fresh ginger
- 2 tsp dried rosemary
- 1 tbsp cracked black pepper
- ½ tsp red pepper flakes
- 1 2 ½ boneless pork loin roast
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- Preheat Big Green Egg with indirect heat to 325 degrees F (165 degrees C).
- 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.
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer pork loin to the Big Green Egg 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 BGE 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).