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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:

    6

Ingredients

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”

XOXO,

Jenn

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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Susan

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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Get Crocked: Fast & Easy Slow Cooker Recipes

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