For the brine:
1 quart hot water
1/4 cup sea salt
1/3 cup maple syrup
2 Tbl Garlic Maple Rub
3 cloves garlic, grated
1 tsp Crushed Red Pepper
2.5 - 3 lb pork loin roast
For cooking the pork loin roast:
Roasted Garlic Extra Virgin Olive Oil
Garlic Maple Rub
1 yellow onion, sliced

We talk often about brining at Red Stick Spice. Dry brining, aka early salting, is a big part of how we prep many proteins – like Sunday Roast Chicken and even Thanksgiving Turkey – in the Teaching Kitchen. Some cuts, like this pork loin, benefit from a wet brine. The lean nature of many cuts of pork, especially loin and chops, make it the perfect canvas for a flavorful wet brine. We brought our Garlic Maple Rub along for the dunk and the results were juicy and marvelous.

This recipe is featured on Season 4 of Smidgen, Episode 2 “Brine Time Anytime.” Give it a listen and get inspired to try brining—both wet and dry—as a way to reinvent some of your favorite dishes.


1.Combine the ingredients for the brine and whisk to dissolve. Place the pork loin roast and brine in a large bowl that will fit in the fridge or ziptop bag. Be sure the roast is submerged in the liquid. Refrigerate for 10 hours.
2.Preheat oven to 350°F. Heat a large cast iron skillet or dutch oven over medium high heat. Remove the roast from the brine and pat dry. Discard the brine.
3.Season the roast with Garlic Maple Rub and Roasted Garlic Extra Virgin Olive Oil. Drizzle oil into the skillet and sear the roast on all sides until browned. Lift the roast and add in the onions. Place the roast on top of the bed of onions.
4.Roast the pork for 40 minutes or until an internal temp of 145°F. Remove from the pan and allow to rest on a rimmed baking sheet. The heat of the cast iron will cause the roast to overcook during the carryover cooking time rest period.
5.Slice and serve on sandwiches with the roasted onions from the pan.

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