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.

For roasted pork loin I'd use a marinade not a brine... I don't think
I'd like a peck o' pickled pork... and maple with rosemary sounds
awful; the war of the trees... sugar maple vs pinesol. I marinate
pork cuts very often, I mostly prepare an oriental marinade, so I get
some salt from soy sauce but mostly I rely on fruit juice sugars and
acetics like orange juice and/or wine and some vinegar... for more
intense flavor add garlic and toasted sesame oil. If you don't want
oriental simply marinate your pork loin in your favorite bottled
Italian salad dressing. Place the meat in a zip-loc with the marinade
(only need about a cup of marinade this way for a five pound loin) and
refrigerate for up to two days with occasional flipping... place in a
bowl in case of leakage. It's better to marinate a boned pork loin,
on the bone I think a rub works best, Penzeys Adobo is perfect for
pork.