On Fri, 16 Jan 2015 15:19:56 -0000, "Ophelia"
> wrote:

> I've seen that some of you brine meat but this is a first attempt.
>
> I am making 'Maple-Brined Pork Loin' and the brine consists of water, salt,
> maple syrup, garlic and dried rosemary. It is sitting in my fridge atm and
> has to soak for 10 + hours. Will the meat be very salty when it is done?
>
> Any comments or advice would be very welcome.

Rinse it thoroughly and dry it off.

--
A kitchen without a cook is just a room