Maple-Brined Pork Loin
Maple-Brined Pork Loin Big Green Egg cooking
Equipment
- Plate Setter
- Instant Read Thermometer
Ingredients
Brine
- 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
Meat
- 1 2 ½ boneless pork loin roast
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
Glaze
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
Instructions
- 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).
Notes
Maple-Brined Pork Loin on the Big Green Egg has Excellent Flavor: Just be sure you don't overcook your roast. With resting you want your final temp to be 145.
Nutrition
Calories: 376kcal