Fine Cooking: Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juiciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan.
The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork Mushroom Wraps, and New Mexican Pork Green Chile Stew.
Serves four as a main dish, with enough leftovers to make all the remaining dishes.
{(rater>id=100|name=Pork Loin With Maple Mustard|type=rate|headline=off)}
Preheat: 450° | Yield: 4 servings | |
Prep: 0:20 | Wait: 8:00 | Cook: 1:00 |
For the Brine:
For The Roast:
Brine the pork:
Roast the pork:
Calories (kcal): 570 | Fat Calories (kcal): 210 | Cholesterol (mg): 170 | |
Fat (g): 24 | Saturated Fat (g): 8 | Mono Fat (g): 11 | Poly Fat (g): 2 |
Protein (g): 62 | Carbohydrates (g): 25 | Sodium (mg): 1250 | Fiber (g): 3 |