I made this again for my husband and a dinner guest. This time I actually remembered to buy fresh sage. WOW! I thought it was good before but with the sage it was awesome!!! I also got the cornstarch mixture right this time. My husband and guest were thrilled with the dish. Another Rouxbe hit!!!!

I made this this weekend for my wife. Her general reaction to food that I
make is "It's good". That's it. She is more of a food for sustenance kind of person. I'm really trying to expand her palette as well as mine. So I scaled this down for one pork loin. Served it with fresh mashed potatoes and steamed baby carrots. Also I made a fresh sun dried tomato and basil bread to go with it. Wow. I got an "OMG honey this is awesome." The flavor of the fresh sage and granny smith apples really work together. I will def. be making this again. Thanks Rouxbe for the inspiration.

Great recipe with amazing flavor. I ran into trouble with browning the loin though. I just bought an all-clad frying pan and I brought it up to temperature using the water bead method. When I added the olive oil and then the butter, the butter browned and blackened almost immediately. I switched over to canola oil - recognizing I am probably sacrificing some flavor - which didn't burn as fast, but it was still a challenge to find the exact temperature where the loin browned on all four sides, and the sucs didn't burn. Was the water bead method too much heat for the butter?

When pan frying, it is best to use a fat with a high smoke point. Olive oil can smoke quickly and butter can burn easily. If the oil that you add starts to smoke, then your pan is too hot. Make sure to review the lesson on Pan Frying. Also, practice makes perfect so keep at it. Cheers!

This was so yummy...and so easy! We loved it! I scaled down the recipe for one pork roast rather than 3 and it was perfect for my aunt and I, with a plate of leftovers. Brining is TOTALLY worth it...this was the juiciest pork I've ever had. I served this with sauteed cabbage, onions & fennel, and a salad of mixed greens & cress. It was a lovely dinner! Thanks Rouxbe!

Made this dish but used pork loin chops and sccaled the sauce back for two. No leftovers, served with sauteed carrots and brown rice. Just great.

I'm hearing "add the maple syrup" in the audio but don't see it listed in the ingredients or see it in video... My imagination? how much would you use?

Good catch! I usually add a few tablespoons of maple syrup to the brine, but it is optional. It just gives the pork a little extra hint of flavor and sweetness. Cheers!

Hi Dawn,
I just tried this recipe and it turned out excellent! I did a minor modification to the sauce by adding 1 tbsp of brown sugar which I thought balanced the tartness of the green apples...

The brine made the meat very moist and extremely flavourful, the maple syrup in the brine was definitely the secret ingredient that gave it that extra depth of flavour.

I did have one problem though, once I pulled out the tenderloin, I did pat dry it, however, when I put into the pan to sear, a lot of moisture from the brine came up and there was a fair bit of steaming going on... Because of that, I didn't get a great sear as I normally would say on pork chops/chicken that wasn't brined...

Given that when you brine, you're soaking in water, how is it possible to get a good sear?? Do I have to physically squeeze excess water out like a towel? What am I missing here?

In either case, this was an excellent meal, the in-laws were impressed, great recipe and great technique to make it a memorable meal!

Thanks for any tips to address the above issue and it will be perfect!

It's hard to say exactly what went wrong but it sounds like perhaps maybe the meat was not pat dry well enough or perhaps your pan was not hot enough before you started searing the meat. See the lesson on "Searing" for more detail on this. Next time, maybe try air drying the pork for a couple of hours before cooking it. Or perhaps just try patting it drier. No need to squeeze the meat out like a towel though. This would only damage the meat.

You may also find it helpful to watch or review the lesson on "Brining", In particular, topic 8 - "After Brining | Preparing Meat for Cooking". Hope this helps. Glad you enjoyed your dinner. Cheers!