Ingredients
1 liter cold water
80 ml maple syrup
60 ml salt
3 cloves garlic, crushed
3 tbsp chopped fresh ginger
1 tbsp cracked black pepper
2 tsp dried rosemary
1/2 tsp red pepper flakes
1 (1.1 kg) boneless pork loin roast
salt and freshly ground black pepper
15 ml vegetable oil
30 ml maple syrup
30 ml Dijon mustard
Directions
Step 1
In a large stainless steel bowl, combine water, maple syrup, salt, garlic, ginger, black pepper, rosemary, and red pepper flakes to make the brine.
Step 2
Place the pork loin in the brine, cover, and refrigerate for at least 8 hours, or up to 10 hours.
Step 3
Remove the pork from the brine, pat dry, and season with salt and black pepper.
Step 4
Preheat the oven to 165°C.
Step 5
Heat vegetable oil in an oven-proof skillet over high heat. Brown the pork on all sides, about 10 minutes in total.
Step 6
Transfer the skillet to the preheated oven and roast the pork until browned, about 40 minutes.
Step 7
In a small bowl, mix maple syrup and Dijon mustard. Spread the mixture over the top and sides of the roast. Continue cooking until the pork is slightly pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 63°C.