From Executive Chef David McGregor, Eagle Tavern, Henry Ford Museum, Dearborn

Photography By Fresh Coast Photography | March 13, 2018

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.

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
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