tag:blogger.com,1999:blog-7173052990851751381.post601259997198108238..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Maple-Brined Pork Loin - Water Has Never Tasted So GoodChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-7173052990851751381.post-20549429388711957992019-10-01T16:00:34.330-04:002019-10-01T16:00:34.330-04:00This was surprisingly delicious, I made even more ...This was surprisingly delicious, I made even more of that mustard glaze to kind of dip it in and I was in pork heaven!Timmehhttps://www.blogger.com/profile/00101767125721308834noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90113308076902564682015-10-23T12:06:17.947-04:002015-10-23T12:06:17.947-04:00This is an older post, but pork loin hasn't un...This is an older post, but pork loin hasn't undergone any major changes in the last 5 years. WOW, this came out great. I ended up marinating much longer, contrary to Chef John's advice, probably closer to 20 hours. I found other blogs that said that was ideal, so I guess it's subjective. Anyway, didn't notice any issue with the texture, like you might have with overmarination or something. This was phenomenal. Absolutely delicious and tender meat, the brine flavors don't overpower the pork itself.I ended up roasting the pork in a separate pan and making a quick pan sauce with some stock, miso paste, dijon, cider vinegar and a splash of dark rum (I was all over the place). Cooked down and strained. <br /><br />Another 5 star recipe for Chef John, you are the man! Someone give this man a show on Netflix.Unknownhttps://www.blogger.com/profile/01274598730778157007noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81368127999037457792014-01-05T19:30:05.398-05:002014-01-05T19:30:05.398-05:00This was might tasty and the dijon/maple as a sauc...This was might tasty and the dijon/maple as a sauce was excellentJasenhttps://www.blogger.com/profile/13585654020718608473noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52266904522601908512013-08-29T23:23:38.349-04:002013-08-29T23:23:38.349-04:00Thanks.. I did it for 3 hours and thought it was g...Thanks.. I did it for 3 hours and thought it was great. Thanks for posting. It was really good! MrsAmyHardyhttps://www.blogger.com/profile/10981721556995381202noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25969235596287382302013-08-27T16:36:18.528-04:002013-08-27T16:36:18.528-04:00Never tried, but worth a shot! Never tried, but worth a shot! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43582074776562645272013-08-27T14:09:58.445-04:002013-08-27T14:09:58.445-04:00What about under-brining? I was planning to make i...What about under-brining? I was planning to make it tonight and only have about 3 hours to brine.. is it worth doing if it can only be in that long?MrsAmyHardyhttps://www.blogger.com/profile/10981721556995381202noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85369500144476572712010-03-27T10:13:51.519-04:002010-03-27T10:13:51.519-04:00This is a great recipe-made it and it was oh-so-ju...This is a great recipe-made it and it was oh-so-juicy and wonderful!<br />I was just wondering, what is the type of tub that you used to brine the pork in?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59628229980724510642009-11-19T13:06:37.043-05:002009-11-19T13:06:37.043-05:00should be ok, some say extra long brine hurts the...should be ok, some say extra long brine hurts the textureChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19630942017820546652009-11-19T05:10:29.316-05:002009-11-19T05:10:29.316-05:00Why is it bad to "over brine"? 'Caus...Why is it bad to "over brine"? 'Cause I plan to leave it overnight, which will probably take about 12 hours. And yes, over sleeping is bad. ;pMauinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10905696445325422422009-10-02T11:09:03.186-04:002009-10-02T11:09:03.186-04:00I used Grade B, but any real maple syrup will work...I used Grade B, but any real maple syrup will work.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44348418471894088552009-10-02T11:08:17.474-04:002009-10-02T11:08:17.474-04:00I don't do written recipes, that's what th...I don't do written recipes, that's what the video is for. I just give ingr and you can take notes from the clip. I'm too busy doing free recipe videos to type! ;-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80835209893234472222009-10-01T23:49:12.195-04:002009-10-01T23:49:12.195-04:00Hi Chef John
I was wondering what type of Maple S...Hi Chef John<br /><br />I was wondering what type of Maple Syrup did you use Grade B, Grade A etc. Also where are the instructions for this recipe.Jackiehttps://www.blogger.com/profile/11715000166627114106noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56163457220491274212009-09-04T18:26:51.370-04:002009-09-04T18:26:51.370-04:00Looks wonderful, I can't wait to try it.
My h...Looks wonderful, I can't wait to try it.<br /><br />My husband is not a fan of maple flavor. Could we sub the maple with apple juice, honey or a different flavor?<br /><br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57824555291676536872009-08-01T14:36:47.772-04:002009-08-01T14:36:47.772-04:00Delish, Delish! Thanks for letting me blog about ...Delish, Delish! Thanks for letting me blog about this pork loin.<br /><br />http://butteryum.blogspot.com/2009/08/maple-brined-pork-loin.htmlPatricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13079214346361776722009-07-30T15:39:58.540-04:002009-07-30T15:39:58.540-04:00Sorry, I meant to say I'm thinking of brining ...Sorry, I meant to say I'm thinking of brining the pork shoulder. So if I'm using a pork shoulder, do you think the brine is a good idea for this or should I do something else to compensate for the amount of time it's going to slow-cook.Joshuanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38443444498566845522009-07-30T13:07:51.638-04:002009-07-30T13:07:51.638-04:00i see no advantage to brining and then slow cookin...i see no advantage to brining and then slow cooking. I also would never slow cook a pork loin, pork shoulder yes, but why a lean pork loin?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19427600021700937372009-07-30T13:03:58.314-04:002009-07-30T13:03:58.314-04:00Hi Chef John,
I want to use this brining mixture ...Hi Chef John,<br /><br />I want to use this brining mixture but I'm planning on taking the pork out and then BBQing it in a crock pot for 8-12 hours on low heat. Do you think the brine is a good idea for this or should I do something else to compensate for the amount of time it's going to slow-cook.Joshuanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30214011670068800932009-07-21T09:34:58.451-04:002009-07-21T09:34:58.451-04:00A-Ha! So thats how those hotel people do this? I f...A-Ha! So thats how those hotel people do this? I feel like I have been to culinary school! U r one of a kind. I hope u will always find time for this site even when u get busy with BNE. Where would I learn so much? Coz I know down here we wont have access to that channel.Be blessed.maitinonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36401936701467234572009-06-03T11:32:51.569-04:002009-06-03T11:32:51.569-04:00you're confusing courage for curiosity! Just ...you're confusing courage for curiosity! Just try it and enjoy the experience... it's just dinner.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67017644428834029212009-06-03T03:45:48.711-04:002009-06-03T03:45:48.711-04:00Thanks for the tip, Chef John. Hopefully, I'l...Thanks for the tip, Chef John. Hopefully, I'll muster enough courage do to the brining thing.Donna Mariehttps://www.blogger.com/profile/13363980867533510344noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71173176637948539502009-06-02T19:40:32.203-04:002009-06-02T19:40:32.203-04:00first of all, there is nothing worse than a perfec...first of all, there is nothing worse than a perfectionist in the kitchen. Stop it. There is no such thing as perfection in cooking. <br /><br />Secondly if you use the amount of salt I list in the ingredients there is no way to mess up. I use kosher salt which is sold in every grocery store, so get that if you are concerned. good luck!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73095149453620199812009-06-02T19:32:27.779-04:002009-06-02T19:32:27.779-04:00Hi, Chef John. Is brining really that easy? I ne...Hi, Chef John. Is brining really that easy? I never did try brining, and I'm not sure how much salt to use. I fear that if I make a mistake on the ratio of measurements per ingredients, the brine would not turn out as good at it should.... Any tips? Does the size of the salt granules affect the saltiness of the brine???? Thanks. Pardon the somewhat stupid questions. I'm a perfectionist when it comes to cooking.Donna Mariehttps://www.blogger.com/profile/13363980867533510344noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68506033908477974822009-05-17T11:48:00.000-04:002009-05-17T11:48:00.000-04:00wow, didn't know they had rednecks in NHwow, didn't know they had rednecks in NHChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49014360629613379862009-05-17T09:55:00.000-04:002009-05-17T09:55:00.000-04:00Wich me luck (yeah, still drunk for last night), I...Wich me luck (yeah, still drunk for last night), I've got a 3 lb loin sitting in this brine in the fridge and will bbq/mesquite smoke it this evening! <br /><br />RedNeck Beef and Potatoes Recipe<br /><br />Ingredients<br />2 slim jims<br />1 pack of potato chips<br /><br />Directions: DO NOT cook on the stove, you are too drunk and will burn the trailer down, and, more importantly, you haven't gotten around to fixing the stove anyways.Bill W, NHnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4312191785942853152009-05-05T18:44:00.000-04:002009-05-05T18:44:00.000-04:00I made it. It's easy and awesome. very juicy pork!...I made it. It's easy and awesome. very juicy pork!!!!Anonymousnoreply@blogger.com