Traditional Recipe

Time2h

Serves6

Peameal Bacon or maple ham.

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Ingredients

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1
Brining the Pork Loin
In a large pot, combine the water, salt, black pepper, garlic powder, and mustard powder. Bring to a boil, stirring until salt dissolves. Remove from heat and let cool.
2
Marinating
Once the brine is cool, add the pork loin to the pot. Cover and refrigerate for 5-7 days, turning the meat every couple of days.
3
Coating the Pork
After marinating, remove the pork loin from the brine and rinse under cold water. Pat dry with paper towels. Coat the pork with peameal (cornmeal) evenly.
4
Cooking
Preheat the oven to 375°F (190°C). Place the coated pork loin on a baking sheet and bake for about 30-40 minutes or until the internal temperature reaches 145°F (63°C).
5
Glazing with Maple Syrup
During the last 10 minutes of cooking, brush the pork loin with maple syrup to glaze it.
6
Resting and Slicing
Remove the pork from the oven and let it rest for 10 minutes before slicing. Serve warm.