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 and be sure to pat it dry. The meat needs to be dry for it
to get any color from your cooking method.
Janet US