From Executive Chef David McGregor, Eagle Tavern, Henry Ford Museum, Dearborn
Ingredients
- 1 gallon warm water
- 4 cups sugar
- 4 cups Michigan maple syrup
- 2 cups kosher salt
- 2 tablespoons fresh thyme leaves
- 8 cups ice
- 1 (4 pound) boneless pork loin
- 2 tablespoons canola oil
Instructions
1. Combine warm water, sugar, syrup, salt and thyme in a large stockpot; stir until completely dissolved. Add ice and stir until cool. Place pork loin in brine, submerge completely by placing a dinner plate on top; cover. Place in refrigerator for 24 hours. Remove from brine, rinse and pat dry.
2. Preheat oven to 350°.
3. Add oil to a large skillet over medium-high heat. Place pork loin in skillet and brown on all sides. Remove pork to a foil- or parchment-paper-lined rimmed baking sheet.
4. Place pork in preheated oven for 60 minutes, or until it reaches an internal temperature of 145°. Remove pork from oven, cover with foil and let rest 10 to 15 minutes before slicing.
Yield: 8 servings
Editor’s Note: For the home cook, double 2 clean large trash bags and place in a 21-quart canner pot. Then add the brine ingredients, ice and pork. Perfect for brining and easy clean up.
