- 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
- 3 lb pork loin rib roast
- 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)
- 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.
- Remove from heat and cover. Let stand for 1 hour.
- Pour this brine into a bowl and stir in the gin, maple syrup, and cold water. Let cool in the fridge for 30 minutes.
- 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.
- The next day, remove roast from brine and pat dry with paper towels.
- Preheat oven to 190° C (375° F).
- Place pork into a small roasting pan and into the oven for one hour.
- Meanwhile, in a bowl, combine the sauce ingredients. Reserve.
- 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.
- 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.
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