1 quart cold water
¼ cup salt
1/3 cup maple syrup
3 garlic cloves, crushed
3 tbsp chopped fresh ginger
2 tsp dried rosemary
1 tbsp cracked black pepper
½ tsp red pepper flakes
1 – 2 ½ lb boneless pork loin roast
Salt and freshly ground black pepper
1 tbsp vegetable oil
2 tbsp maple syrup
2 tbsp Dijon mustard
Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper and red pepper flakes in a large bowl. Place pork loin in the brine mixture and refrigerate for 8-10 hours. Do not brine for more than 10 hours.
Remove pork from brine, pat dry and season all sides with salt and black pepper.
Preheat oven to 325 degrees. Heat vegetable oil in an oven proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes.
Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
Mix 2 tbsp maple syrup and Dijon mustard in a small bowl.
Remove pork roast from the oven and spread maple syrup mixture on all sides. Roast for an additional 15 minutes until the pork is no longer pink in the center. An instant read thermometer inserted into the center should read 145 degrees F.