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Meat Injector

Maple Rosemary Injection

This maple rosemary injection infuses your pork loin roast with deep sweetness, piney herb flavor, and savory balance that pairs beautifully with hickory smoke. The blend of maple syrup, apple juice, butter, and rosemary penetrates the meat for juiciness and flavor in every bite. Use a little reserved mixture to create a glossy glaze or sauce for drizzling before serving.
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Prep Time 10 minutes
Total Time 10 minutes
Course Preperation
Cuisine American

Equipment

Ingredients
  

  • ½ cup pure maple syrup not pancake syrup
  • ½ cup apple juice helps thin the syrup and adds acidity for balance
  • 2 tbsp melted unsalted butter richness, helps carry flavors
  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tsp finely minced fresh rosemary or 1 tsp dried, crushed
  • Optional: 1 tsp Dijon mustard emulsifies and adds subtle tang

Instructions
 

  • Warm gently: In a small saucepan, combine maple syrup, apple juice, butter, salt, pepper, and rosemary. Heat on low until butter melts and rosemary softens (2–3 minutes). Don’t boil.
  • Strain: Pour through a fine strainer to remove rosemary bits (so they don’t clog your injector).
  • Cool slightly: Let it come down to room temp before loading into the injector.
  • Injecting & Smoking
  • Pat the pork loin dry.
  • Load your injector and insert into the thickest parts of the loin every couple of inches, injecting small amounts as you slowly withdraw the needle.
  • Wipe off excess liquid from the surface.
  • Apply a dry rub of salt, pepper, garlic powder, and maybe a touch of paprika for color.
  • Smoke at 225–250°F over hickory until the pork loin reaches 145°F internal. Rest 10–15 minutes before slicing.

Notes

  • Inject the pork loin evenly every couple of inches for consistent flavor.
  • If preparing ahead, inject up to 12 hours before smoking, then refrigerate. Pat dry before applying your rub.
  • Always set aside some of the injection mix before loading your injector for food safety. That reserved portion can be simmered and reduced into a sauce or glaze.
  • To make a glaze: simmer the reserved liquid until slightly thickened, then whisk in a touch of Dijon mustard, apple cider vinegar, and butter. Brush over the pork in the last 15 minutes of smoking, and drizzle remaining sauce over slices at the table.
  • Hickory is a strong wood; apple or cherry also pair beautifully with this flavor profile if you want a lighter smoke.
 
 

Cooks Tips

Cooks Tips
You can also reserve a little of the maple-rosemary mix (before straining) to brush on as a glaze during the last 30 minutes of smoking. It will create a beautiful caramelized sheen.
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