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Maple pork roast with blue cheese crust

Roast your pork loin roast to perfection, infused with flavours like maple syrup, Dijon mustard, garlic and rosemary and crusted with blue cheese. 




  • 1 cup (250 ml) water
  • 1/2 cup (70 g) kosher salt
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (125 ml) maple syrup
  • 2 cups ice cubes
  • 3 tablespoons (45 ml) Dijon mustard
  • 6 garlic cloves, roughly chopped
  • 2-inch piece of ginger, sliced
  • 2 sprigs rosemary
  • 2 cinnamon sticks
  • 1 tablespoon black peppercorns
  • 1 cup (250 ml) dry apple cider
  • 6-rib (about 1.4 kg) bone-in centre cut pork loin roast (or a 1 kg centre cut boneless pork loin roast)

Blue Cheese Crust

  • 2 slices whole grain bread
  • 1 tablespoon roughly chopped rosemary
  • 2 tablespoon olive oil
  • Salt and black pepper, to season
  • 1/2 cup (60 g) crumbled blue cheese
  • 2 tablespoons (30 ml) Dijon mustard



  1. Bring water, salt, sugar and maple syrup to a simmer in a medium saucepan over medium-low heat and cook for five to eight minutes to dissolve the salt and sugar, stirring occasionally. Remove from heat and stir in the ice. Set aside until melted. 
  2. Whisk in the Dijon mustard, garlic, ginger, rosemary, cinnamon, peppercorns and cider. Transfer to a container and place in the fridge to chill. 
  3. Once completely chilled, place the pork in a large zip-top bag with the brine. Place the bag in a bowl in case of leaks and refrigerate for eight to 12 hours.
  4. Remove the pork from the brine, dry it off with a paper towel and set it out on the counter for 30 minutes.

Blue Cheese Crust 

  1. Preheat your oven to 375°F (190°C) and prepare the crust by roughly tearing the bread into a food processor and pulsing it into crumbs. Add in the rosemary and continue to pulse until combined. 
  2. Transfer to a bowl and drizzle over the oil, season with salt and pepper and toss to combine. Stir in the crumbled blue cheese.
  3. Heat an oven-proof skillet over medium-high heat and drizzle the roast with the remaining tablespoon of oil. Sear the roast, starting with the fatty side, until golden brown on all sides, then transfer to a cutting board. Spread the top and sides of the roast with the Dijon then press the breadcrumb and blue cheese mixture on top of the roast to form a crust.
  4. Place the pork back into the skillet and roast for 40 to 50 minutes for a boneless roast, 55 minutes for a bone-in roast, or until the internal temperature reaches 160°F (70°C). If the roast is browning too quickly, tent loosely with aluminum foil.


  1. Transfer the pork roast to a cutting board and allow it to rest for 10 to 15 minutes before slicing to serve. 
  2. Slice and enjoy! 

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