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Brined Maple Dijon Pork Loin Roast

Lazuli Farms pork loin roast brined maple dijon

Brining your pork loin roast prior to cooking it will result in a super moist, flavourful experience!

We crafted a delicious brined pork loin roast last week and ended up cutting it up into small bite size pieces to snack on and put in sandwiches.  The kids and I were calling it "pork candy"!  The flavour packed into each bite was intense!  We can't wait to brine our next roast!


4 cups water
1/4 cup salt
1/3 cup maple syrup
4 cloves garlic, minced
1 teaspoon dried ginger powder or 3 tbsp fresh ginger, minced
2 teaspoons dried rosemary
1 tbsp black pepper
1 teaspoon red pepper flakes
2 to 3 pound Lazuli Farms boneless pork loin roast, fat cap on
1 tbsp lard, butter, or olive oil
2 tbsp maple syrup
2 tbsp dijon mustard


 In a zippered bag or large bowl, mix water, salt, maple syrup, garlic, rosemary, ginger, pepper, and red pepper flakes to create brine.  Mix well.  Immerse the pork loin roast into the brine.  Seal up zippered bag or put lid on bowl and place in fridge for 2 days.

Remove pork loin roast from the brine.  Pat dry with a clean kitchen towel.  Preheat oven to 325F.  Heat lard, butter or oil in a cast iron pan over medium heat.  Once pan is hot, place loin roast into pan and brown roast on each side.

Transfer pan to the preheated oven and cook for approximately 40 to 50 minutes.  Remove from oven.  Meanwhile, mix maple syrup and dijon mustard in a small bowl.  Brush mixture all over the roast and return the roast to the oven.

Bake an additional 15 to 25 minutes until a meat thermometer reaches an internal temperature of 145 degrees.  Total baking time should be approximately 25 minutes per pound of pork.

Remove roast from oven and let rest for 10 minutes before slicing.

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