Ive been making this maple brined pork loin for several years now, two things Ive learned is a) do not overbrine your meat and b) do not rush and cook it at a high temperature in the oven unless dry pork loin is what youre aiming for! If you follow those two rules, it will always come out juicy & beautifully seasoned so youll want leftovers for sandwiches :-) Served with leftover grits and roasted broccoli.
Posted on: Fri, 26 Sep 2014 05:27:03 +0000
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