This maple-brined pork loin recipe is from About.com's American Food site.


Maple Pork Loin
3 lb boneless pork loin roast
1 quart cold water
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
1 tbsp cracked black pepper
2 tbsp chopped fresh rosemary leaves
1 tbsp vegetable oil
For the glaze:
2 tbsp maple syrup
2 tbsp Dijon mustard
Preparation:

Pour the water into a plastic container with a lid, large enough to fit the pork. Add the salt, maple syrup, garlic, black pepper, and rosemary. Whisk together until the salt is dissolved. Add the pork loin roast. The pork should be fully submerged, so place a small plate on top to weigh it down if necessary. Cover tightly and refrigerate for between 8 and 12 hours, or overnight.

Remove the pork from the brine, and pat dry with paper towels. Rub with the oil, season with salt and fresh ground black pepper to taste, and place, fattier side up, in a small roasting pan. Roast in a preheated 325 degrees F. oven for about 25 minutes per pound. While it roasts, mix the glaze ingredients together in a small bowl.

For a 3 pound pork loin roast the time will be about 1 hour 15 minutes. You'll want to remove the pork when it's approximately 30 minutes away from being done, and spread the glaze over the top. Remove when the internal temp reaches 155-160 degrees F. Let rest for at least 10 minutes before slicing and serving.

NOTE: Extra glaze can be mixed and used to garnish the plate, if desired.

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I like sauerkraut salad this time of year, it's low fat and refreshing. It's very sweet, so try it with the lesser amount of sugar. It benefits from being made a day ahead, so since you'll be brining the roast, you can start them at the same time.

I have a small electric roaster, like a crockpot but it cooks faster, that I use out on the back patio so the kitchen doesn't get heated up.

Sauerkraut Salad

1 29 oz can sauerkraut
1 1/2 - 2 cups sugar
2/3 cup vinegar
2 cups chopped celery
1/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup pimiento (or red bell pepper)
(1/2 - 3/4 teaspoon chili powder)
(1 tsp dill seed)

Heat the vinegar and sugar together to dissolve the sugar. Drain the sauerkraut and rinse it three times. Combine all the ingredients and refrigerate several hours or overnight.