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Slow Cooker Maple Brine Pork Loin * *

Slow Cooker Maple Brined Pork Loin

  • Cooking Time:

    8 hours on Low or 4 hours on High
  • Servings:



4 c. cold water
1/4 c. salt
1/3 c. maple syrup
3 cloves gar­lic, crushed
3 T. chopped fresh gin­ger
2 tsp. dried rose­mary
1 T. cracked black pep­per
1/2 tsp. red pep­per flakes
2 1/2 — 3 lb. pork loin roast, bone­less
salt and fresh­ly ground black pep­per
1 T. veg­etable oil
2 T. maple syrup
2 T. Dijon mus­tard

This is a deli­cious Brined Pork Roast, and if you have not brined a roast you must MAKE this recipe. The Maple fla­vor adds a taste like no oth­er. YUMMY!

  1. Com­bine water, salt, 1/3 cup maple syrup, gar­lic, gin­ger, rose­mary, black pep­per, and red pep­per flakes in a large bowl.
  2. Place pork loin in brine mix­ture rotat­ing to cov­er roast, and refrig­er­ate for 8 to 10 hours in a sealed bowl, or a large ziplock bag.
    Remove pork from brine, pat dry, and sea­son all sides with salt and black pep­per.
  3. Heat veg­etable oil in a skil­let over high heat. Brown each side of roast, about 10 min­utes total.
    Trans­fer roast to slow cook­er.
  4. Cov­er. Cook for 6 hours on Low, or 3 hours on High.
  5. Mix 2 table­spoons maple syrup and Dijon mus­tard togeth­er in a small bowl.
  6. Remove pork roast from the slow cook­er, (Plac­ing lid back on the slow cook­er to keep the mix­ture in the slow cook­er hot) and spread maple syrup mix­ture on all sides.
  7. Place back in the slow cook­er.
  8. Cov­er. Cook for an addi­tion­al 2 hours on Low or 1 hours on High, until the pork is no longer pink in the cen­ter.

NOTE: An meat ther­mome­ter insert­ed into the cen­ter should read 145 degrees F (63 degrees C).

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Slow Cooker Maple Brine Pork Loin * *

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Hi, i have two ques­tions.

First, do i have to brown the roast?

Sec­ond, what do you mean by sealed bowl? I don’t have any bowls or pans with lids on them. Could i put it it on a bowl or pan with foil on top? Will i be los­ing fla­vor if i do?

As I’m think­ing about it, i guess i could brine it in the slow cook­er insert, which has a lid, and then dis­card the brine before i con­tin­ue prep.

Thanks for any help.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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