MAPLE-BRINED PORK LOIN
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
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
SMOKEHOUSE MAPLE-BRINED PORK CHOPS
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
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.
GRILLED MAPLE-BRINED PORK CHOPS
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
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.
MAPLE TURKEY BRINE
This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
Provided by US92
Categories Side Dish Sauces and Condiments Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g
MAPLE BRINED PORK CHOPS
Make and share this maple brined pork chops recipe from Food.com.
Provided by chia2160
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- mix all the brine ingredients together, bring to a boil.
- stir to dissolve sugar, salt, maple syrup remove from heat and cool.
- add the pork chops to the brine in a large bowl and refrigerate for up to 12 hrs remove from brine, pat dry.
- brush chops with oil, season with pepper and heat on the grill for 10-12 minutes per side or until internal temp reaches 150-160 serve with salsa or chutney if you wish.
Nutrition Facts : Calories 760.2, Fat 34.3, SaturatedFat 9.3, Cholesterol 68.8, Sodium 28495.4, Carbohydrate 96.9, Fiber 1.2, Sugar 86, Protein 19.2
MAPLE-SAGE BRINED TURKEY
When the leaves start turning, it's turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts : Calories 384 calories, Fat 18g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 168mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
MAPLE BRINED SWINE
Make and share this Maple Brined Swine recipe from Food.com.
Provided by Pamela
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a baking dish or ziploc bag and mix well.
- Place pork chops into marinade and allow to brine for at least 3 hours but preferably overnight for best flavour.
- Broil chops in the oven, 3-5 inches from element, until one side is brown and then flip to brown other side.
- OR grill chops over medium heat, until browned on one side and then flip to brown other side.
- NOTE: Be sure not to overcook your Pork to keep it juicy and tender. Pork is best when cooked to medium doneness - 160°F on a meat thermometer.
- Perfectly cooked pork should have a slight hint of pink in the center.
Nutrition Facts : Calories 301.4, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 251.5, Carbohydrate 19.5, Fiber 0.1, Sugar 16.4, Protein 23
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