Maple Brined Pork Recipes

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MAPLE-BRINED PORK LOIN



Maple-Brined Pork Loin image

This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 9h20m

Yield 6

Number Of Ingredients 13

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

Steps:

  • 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.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
  • Transfer skillet to the oven 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 oven 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).

Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g

GRILLED MAPLE-BRINED PORK CHOPS



Grilled Maple-Brined Pork Chops image

Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Once brined, they can be refrigerated for several days before cooking.

Provided by Jody Adams

Categories     Garlic     Pork     Summer     Tailgating     Brine     Grill/Barbecue     Maple Syrup

Yield Makes 4 entrée servings

Number Of Ingredients 18

For the brine:
1 cup kosher salt
3/4 cup sugar
1 cup Grade B maple syrup
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
8 cups water
For the pork chops and grilling:
4 center-cut loin pork chops, 1 1/2 inches thick
Freshly ground black pepper
1/4 cup vegetable oil for grilling
Roasted Pear Chutney (optional)

Steps:

  • 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
  • 2. Remove the pork from the brine and pat dry (without rinsing).
  • 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
  • 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

APPLE-MAPLE BRINED PORK TENDERLOIN



Apple-Maple Brined Pork Tenderloin image

This is great served with rice pilaf and fresh green beans. For dessert I like to serve a huge slice of fresh peach pie topped with vanilla ice cream. (Talk about a great 4th of July feast--this is it).

Provided by The Range Rover

Categories     Pork

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups cold water
2 cups apple cider
1/2 cup maple syrup or 1/2 cup real maple syrup
1/4 cup salt
2 (1 lb) pork tenderloin (about)
1 tablespoon of chopped fresh rosemary leaf
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon garlic powder

Steps:

  • Stir water, cider,maple syrup and salt in large container or stockpot until the salt is dissolved. Add the pork to the brine mixture. Cover and refrigerate for at least 8 hours, but no longer than 12.
  • Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
  • Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder.
  • Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes, turning occasionally, until pork has a slight blush of pink in center and reads 160°F on a meat thermometer.

Nutrition Facts : Calories 276.9, Fat 8.3, SaturatedFat 2.9, Cholesterol 99.8, Sodium 4795.4, Carbohydrate 18.3, Fiber 0.1, Sugar 16, Protein 31.1

MAPLE-BRINED AND APPLE-SMOKED PORK BUTT



Maple-Brined and Apple-Smoked Pork Butt image

This is a great and delicious recipe for the family. Yum!

Provided by BBQmaster

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 14h55m

Yield 12

Number Of Ingredients 7

1 gallon cold water
2 cups pure maple syrup
1 cup kosher salt
1 (2 1/2 pound) pork butt roast
apple wood chips
¾ cup apple cider vinegar
¼ cup pure maple syrup

Steps:

  • Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes.
  • Soak wood chips in a bowl of warm water while pork is brining.
  • Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine.
  • Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle.
  • Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 39.8 g, Cholesterol 34.3 mg, Fat 5.8 g, Protein 10.8 g, SaturatedFat 2 g, Sodium 7629.1 mg, Sugar 35.2 g

SMOKEHOUSE MAPLE-BRINED PORK CHOPS



Smokehouse Maple-Brined Pork Chops image

A salty-sweet and smoky brine infuses these chops with incredible flavor, and a topping of caramelized apples recaps the sweet notes.

Provided by Roger Mooking

Categories     main-dish

Time 9h

Yield 4 servings

Number Of Ingredients 9

1/3 cup sea salt
1/4 cup plus 2 tablespoons and a pinch of smoky maple seasoning, such as McCormick® Grill Mates® Smokehouse Maple Seasoning
1/2 cup packed light brown sugar
Four 3/4-inch-thick bone-in center-cut pork chops (2 1/2 to 2 3/4 pounds total)
Vegetable oil, for the pork chops
1 lemon, cut in half
3 tablespoons unsalted butter
2 Granny Smith apples, each peeled, cored and cut into 6 wedges
1 tablespoon finely chopped fresh chives, optional

Steps:

  • Whisk together the salt, 1/4 cup of the smoky maple seasoning, 1/4 cup of the sugar and 4 cups water in a medium saucepan. Bring to a simmer, whisking, until the salt and sugar dissolve. Pour in 4 cups of cold water and mix thoroughly, then transfer the brine to a large container with a lid and cool to room temperature. Add the pork chops to the brine, cover and refrigerate 8 to 10 hours.
  • Prepare a grill for medium-high heat.
  • Remove the pork chops from the brine and pat dry with paper towels. Lightly rub some oil into the chops, then season all over with 2 tablespoons smoky maple seasoning. Grill until the pork chops are well marked and charred, 7 to 9 minutes. Flip and continue to grill until cooked through and an instant-read thermometer registers 145 degrees F, 4 to 6 minutes more. Let rest under tented foil while you cook the apples.
  • Put a large cast-iron skillet on the grill. Juice one of the lemon halves into a small bowl. Add 1 teaspoon of the lemon juice and the remaining 1/4 cup sugar to the skillet and stir with a heatproof spatula until the mixture looks like wet sand. Cook with the lid open, stirring frequently, until the sugar melts and deepens to amber, about 8 minutes. Add the butter and stir until melted. Once the foam subsides, add the apples, cover the grill and cook, gently stirring occasionally and coating the apples in the caramel, until the apples are crisp-tender, about 8 minutes. Remove the skillet from the heat and, being careful of splattering, add the remaining lemon juice and a pinch of smoky maple seasoning and stir gently.
  • Arrange the pork chops on a platter and top with the apples. Use a fine rasp grater to zest the other lemon half over the dish. Sprinkle with chives if using.

MAPLE-BRINED PORK LOIN



MAPLE-BRINED PORK LOIN image

Categories     Rosemary

Number Of Ingredients 12

1 quart water, cold
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons fresh ginger, chopped
2 teaspoons dried rosemary
1 tablespoon black pepper, cracked
1/2 teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard, salt and freshly ground black pepper

Steps:

  • Mix water, 1/4 cup salt, maple syrup, garlic, ginger, rosemary, cracker 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.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
  • Transfer skillet to the oven 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 oven 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).
  • Note: Take care not to brine the loin for longer than 10 hours.

More about "maple brined pork recipes"

MAPLE-BRINED PORK CHOPS RECIPE BY RAY LAMPE
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2015-05-05  · For the maple brine: In a medium saucepan over medium heat, combine the 2 cups water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon, and …
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Calories 481 per serving
  • In a medium saucepan over medium heat, combine the 2 cups water, maple syrup, salt, vanilla, granulated onion, pepper, cinnamon, and nutmeg. Mix them well. Bring the mixture to a simmer, stirring often. Cook it until the salt and syrup are dissolved, 1 to 2 minutes. Add the ice water to a large bowl. Pour the hot brine over the ice water. With a large spoon, mix well until everything is blended. Refrigerate the brine until well chilled, at least 2 hours. Use it immediately or keep it refrigerated for up to 1 week.
  • Place the chops in a large heavy-duty zip-top bag. Pour the brine over them. Seal the bag, squeezing out as much air as possible. Place the bag in a pan or bowl in case of leakage and refrigerate it for 3 to 4 hours, occasionally moving the chops around within the bag.
  • Prepare an outdoor grill to cook direct over medium heat. Remove the chops from the brine and rinse them under cold water. Dry the chops well. Place them on the grill and cook them for 5 to 6 minutes, until they’re golden brown. Flip them over and cook them for another 5 to 6 minutes, until they reach an internal temperature of 150 degrees F deep in the center. Remove them to a plate and brush each chop with the maple syrup on all sides. Serve one chop to each guest.
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HARD CIDER & MAPLE BRINED PORK BELLY - AUTOIMMUNE WELLNESS
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2015-02-21  · Remove pork from freezer, using sharp knife, score fat in diamond pattern. Place pork in gallon-size sealable bag, pour cooled brine in bag, seal, place in large …
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Total Time 1 hr 45 mins
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FOOD WISHES VIDEO RECIPES: MAPLE-BRINED PORK LOIN - …
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2009-04-15  · This video recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. What a brine does that a marinade doesn't do is force moisture and flavor into the roast. I love the way the meat gets …
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MAPLE-BRINED PORK TENDERLOIN RECIPE | FOOD & WINE
2013-12-07  · Preheat the oven to 350°. Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until ...
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5/5 (430)
Total Time 1 hr 30 mins
Servings 10-12
  • In a medium saucepan, toast the 1 teaspoon of black peppercorns with the cloves, allspice and juniper over moderate heat until fragrant, 2 minutes. Add the 1/3 cup of salt and the apple cider, syrup, sugar, garlic and thyme to the saucepan and bring just to a simmer, stirring. Add 3 cups of cold water and pour the brine into a small roasting pan; let cool. Add the pork tenderloins, cover and refrigerate for 6 to 8 hours.
  • Preheat the oven to 350°. Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering. Add 2 of the pork tenderloins and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 2 tablespoons of oil and 2 tenderloins.
  • Transfer the pork to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve.
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GRILLED MAPLE-BRINED PORK CHOPS RECIPE - MELISSA KELLY ...
2013-12-07  · Step 1. In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. Bring to a boil and remove from the …
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4/5
Total Time 2 hrs
Servings 6
  • In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours. Remove the pork chops from the brine and pat dry.
  • Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.
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MAPLE-BRINED PORK LOIN | BIG GREEN EGG FOOD & RECIPE BLOG ...
2021-09-07  · 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. …
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Calories 376 per serving
  • 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.
  • Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
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MAPLE-BRINED PORK RECIPE | MYRECIPES
2011-07-07  · Preheat grill to medium-high heat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill pork on a rack coated with cooking spray 3 minutes on each side or until done. …
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3.5/5 (8)
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Calories 243 per serving
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MAPLE-BRINED PORK CHOPS WITH PEAR CHUTNEY RECIPE | LEITE'S ...
2020-12-09  · Brine the pork chops. In a tall, narrow nonreactive container that will fit in your refrigerator, combine the cold water, salt, maple syrup, bay leaves, and peppercorns. Stir until the salt dissolves. …
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CIDER-BRINED PORK CHOPS WITH MAPLE-BACON CHUTNEY RECIPE ...
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Estimated Reading Time 1 min
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2021-10-16 · Best Brine For Pork Loin : The Best Crock Pot Dinner Recipes - The Best Blog Recipes - Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl.. Toss brine and pork chops in a ziptop bag and let marinate for the best tender. Combine the water, salt, syrup, garlic, and thyme in a bowl, and then whisk. Remove from heat and ...
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Top Asked Questions

How to cook a pork loin brine?
9 h 20 m. 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.
How do you brine pork chops?
Brining infuses the flavors of apple and maple syrup in pork chops or pork loin. It also helps tenderize as well as adds moisture. Depending on the cut, you will need to let the pork sit in the brine anywhere from four hours to two days, so plan ahead. Stir the hot water and salt together until the salt is dissolved.
What is the best way to make maple brine?
For the maple brine, in a medium pot, combine the Water (6 cups) , Kosher Salt (1/4 cup) , Grade B Maple Syrup (1/4 cup) , Granulated Sugar (2 Tbsp) , Dried Thyme (2 Tbsp) , Black Peppercorns (1 Tbsp) , Bay Leaves (2) , and Garlic (1 head) . Bring to a boil. Remove from the heat and let steep for 30 minutes; strain.
How do you make pork tenderloin with apple cider?
Add the apple cider, maple syrup, and peppercorns. Cool to below 45 F. in the refrigerator. Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down.

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