Roasted pork loin with orange-maple-rosemary glaze

Ingredients

• 3 lbs pork loin, brined for 24 hrs
• 1/2 cup maple syrup
• 2 oranges, segmented
• juice of orange
• 3 T rosemary, chopped
• 1/2 gallon water
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• zest of 1 orange
• 2 T rosemary, chopped
• 2 T thyme, chopped
• 2 T sage, chopped
• 2 bay leaves, crushed
• 1 T red, green & black peppercorns
• 1/2 gallon ice water

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Preparation

• Combine all the ingredients for the brine except for the ice water. Bring to boil, stirring to dissolve the salt & sugar. Set aside and cool.
• In a container big enough for the pork loin to be submerged and covered by the brine, combine the pork loin, brine and ice water. Cover with press and seal and let it marinate in the refrigerator for 24 hours.
• Heat oven to 400 degrees. Remove the pork loin from the brine and wash. Pat dry with paper towel. Return to the refrigerator until ready to use.
• Combine maple syrup, orange segments, orange juice and rosemary in a saucepan. Bring to a boil then simmer until thick enough to coat the back of a spoon. Transfer half of the glaze in a bowl and set aside the rest for serving.
  
• Transfer pork in a roasting pan and roast for 10 minutes in 400 degrees. Reduce heat to 350 degrees and continue roasting until internal temperature reaches 147 degrees, basting every ten minutes with the glaze.
• Remove from oven when done and transfer to a cutting board. Let it sit for 10 minutes before cutting.

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