Maple-Brined Pork Loin Recipe

In a large bowl, whisk together the maple syrup, soy sauce, minced garlic, dried rosemary, dried thyme, black pepper, and olive oil.

Place the pork loin in a resealable plastic bag and pour the maple syrup marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°F (190°C).

Remove the pork loin from the marinade and pat it dry with paper towels. Reserve the marinade.

Heat a large oven-safe skillet over medium-high heat and sear the pork loin on all sides until browned.

Transfer the skillet with the pork loin to the preheated oven and roast for about 45-55 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pork loin from the skillet and let it rest for 10 minutes before slicing.

While the pork loin is resting, pour the reserved marinade into a small saucepan and bring it to a boil. In a separate small bowl, whisk together the cornstarch and a tablespoon of cold water to make a slurry. Slowly add the slurry to the boiling marinade, stirring constantly, until the sauce thickens.

Slice the pork loin and serve with the maple marinade sauce on the side.