Maple-Gin Brined Pork Roast


Pork

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Preparation Time:
Cooking Time:
4 portions
Metric Imperial

Ingredients

BRINE

  • 2 cups water
  • 3 tbsp sea salt
  • 1 tbsp  rosemary
  • 1 tsp black peppercorns
  • 3 bay leaves
  • 6 cloves
  • 1 slice of ginger
  • 1 slice of lemon
  • 2 oz gin
  • 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 1/2 cup cold water

ROAST

  • 3 lb pork loin rib roast

SAUCE

  • 1/3 cup Dijon mustard
  • 4 tbsp balsamic vinegar
  • 1/3 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 tbsp fish sauce (optional)

Method

  1. Pour the 500 ml (2 cups) water into a saucepan, add the salt, rosemary, peppercorns, bay leaves, cloves, ginger, and lemon, and bring to the boil. Simmer 5 minutes on medium-low heat.
  2. Remove from heat and cover. Let stand for 1 hour.
  3. Pour this brine into a bowl and stir in the gin, maple syrup, and cold water. Let cool in the fridge for 30 minutes.
  4. Put your roast into a container that will allow it to be completely submerged in brine*. Pour brine over the pork and put into fridge for the night.
  5. The next day, remove roast from brine and pat dry with paper towels.
  6. Preheat oven to 190° C (375° F).
  7. Place pork into a small roasting pan and into the oven for one hour.
  8. Meanwhile, in a bowl, combine the sauce ingredients. Reserve.
  9. After one hour, brush the roast with sauce and return to oven for another 20 minutes. Brush again with sauce, and roast for another 20 minutes or until internal temperature reaches 165° C (330° F) and the meat is well-glazed.
  10. Remove from oven and rest 20 minutes before carving. Drizzle with remaining sauce.

RESTING TIME: 1 hour 20 minutes

REFRIGERATION TIME: 12 hours 30 minutes

* The meat can also be brined in an airtight plastic bag.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Ethné de Vienne

The Spice Huntress

Pork Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Add something special to your summer menu this year.

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!