This Maple Cider Brined Roasted Pork Loin recipe is all that and then some. This is a pull-out-all-the-stops kind of recipe for a special meal! I have 100% confidence you’re going to love it!
Combine the brine ingredients (except for the salt) in a saucepan and bring to a simmer. Once it simmers, add in the salt and stir to dissolve the salt.
Set a ziplock bag into a deep bowl and set the tied roast into the bag. Pour the chilled brine over the roast. Press any air out of the bag as you seal it shut. Refrigerate it.
Once you’ve brined the pork, you’re ready to roast it. Before it goes into the oven, you’ll want to add on the maple butter. To make it, mash together softened butter, granulated maple sugar, rosemary, mustard and salt.
Once you take the pork out of the brine, pat it dry with paper towels. Discard the brine. Give your roasting pan a little spritz with cooking spray, and set the roast into the pan.
Transfer the pork to a carving board or platter. Tent the roast with foil and let rest. Remove the butcher’s twine before slicing. Slice the pork into thin slices. Serve with the warm chutney.