Herb & Maple Brined + Roasted Pork Loin

For Brine:

• 4 quarts water

• ½ cup of salt

• ½ cup maple syrup

• 4 sprigs of each, parsley, sage, rosemary, thyme (we went there)

• 5 cloves garlic, crushed

• 1 4-4 ½ lbs pork loin, trimmed + tied (I like to leave a thin bit of fat on the surface)

1. In a large pot, bring to boil water, salt, syrup, herbs, and garlic. 

2. Let the liquid cool to room temperature and add pork. Refrigerate 8 hours to overnight

3. Prepare for roasting. Remove from liquid, rinse, and dry with paper towel. 

For Roast:

• Brined pork loin

• 3 Tablespoons olive oil

• 1 Tablespoon salt

• 1 tsp black pepper

• 1 Tablespoon Herbs de Provence

1. Preheat oven to 425F

2. Place brined pork in a roasting pan + rack.  Cover entire pork with oil, salt, pepper, and herbs.

3. Roast pork on top rack in a preheated oven, basting with pan liquids every so often.  Continue to cook 50 minutes or until thermometer reads 140F-145F.

4. Remove from oven and let sit 20 minutes. Remove tie.

5. Slice to desired thickness and serve spooning pan juices over top.