Brining is a technique we use often at Clementine. Besides adding moisture it helps flavor meat as well. The process is actually osmosis! Never thought I’d use the word. Lo and behold.
You have two options here: You can treat this as a roast or as boneless chops. For chops, cut your loin in about 1” thick chops across the grain of the loin.
This would be fantastic with a little mashed potatoes.
Yield: Makes 6 to 8 servings
- 6 cups of hot water
- 1/4 cup kosher salt
- 2 tablespoons maple syrup (grade B or Amber)
- 1 teaspoon crushed black peppercorns
- 2 sprigs fresh sage, tear
- 1 large garlic clove, smashed
- 1 Turkish or 1/2 California bay leaf
- 1 3 to 3-1/2lb boneless pork loin roast, trimmed
- Brine pork: Mix all ingredients (except pork) together until salt is dissolved. Add pork to brine, making sure it is completely covered by brine, marinate, covered, and chilled. Brine chops for 8 to 12 hours and brine roast for 12 to 24 hours.
- Roast pork: Put oven rack in middle position and preheat oven to 3500F. Roast pork until thermometer registers 150˚F, about 1 ¼ hours. Remove from oven and let stand in pan 15 minutes.
- Chops: Put chops on preheated grill. Grill until thermometer registers 150˚F, about 5 to 8 minutes. Remove from grill and let stand 5 minutes.
- Mustard Maple Cream: Mix together pan juices, ½ cup maple syrup, 1 cup cream, 2 tbsp whole grain mustard in medium sauce pan and reduce by ½ over medium heat. Add salt and pepper to taste.