Pork. It’s what’s for dinner at our house tonight and a lot of nights. We eat pork pretty frequently, especially pork loin, because it is easy and it can be robustly flavorful if you use a brine. I discovered brines a few months ago and I am so glad that I did. It’s the ultimate marinade and I doubt I will ever serve pork loin without it again.
So what is a brine? It’s basically salty water balanced with something sweet like syrup or honey. If you allow a pork loin to sit in a brine overnight, it ends up being exquisitely tender and tasty. My favorite brine has fresh ginger, rosemary, and maple syrup. It’s sweet, tangy, and all kinds of awesome.
I put all of my brine ingredients (see below for recipe) and the pork loin in a zip-top freezer bag that sits in a shallow dish. I let the brine do its magic while it rests in the fridge. At a minimum the meat needs to brine for three hours to allow it to fully penetrate. I have found, however, that brining for 8 hours is optimum.
My husband is a big fan of this recipe too. He usually rushes home after work when he knows that it’s pork loin night.
I love this pork loin brine so much that I usually cook two loins so that I can enjoy it for lunches as well. It makes a fantastic sandwich! I hope your family LOVES this brine as much as mine does. One thing is for sure, you’ll be serving up some flavor with this recipe. Enjoy.
Flavorful Maple, Ginger, and Rosemary Pork Loin Brine