Roast Pork Loin (brined) Recipe

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Roast Pork Loin (Brined)

Donna Toth

By
@Donnakins

Posted by Henk De Young

This recipe is intended for a 4 pound center-cut boneless pork loin. The Fig and Marsala sauce is optional, but adds an exquisite taste


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Rating:

Ingredients

2 qt
boiling water
1/2 c
sugar
1/3 c
kosher salt
1 sprig(s)
rosemary
1/2 bunch
thyme
1/2 c
whole peeled garlic cloves
2
pieces star anise
2 Tbsp
chili flakes
2 Tbsp
fennel seeds
1 stick
cinnamon broken into pieces
4
bay leaves
2 Tbsp
peppercorns
2 Tbsp
chopped ginger

FIG SAUCE WITH MINT AND MARSALA

2 Tbsp
butter
1/4 c
diced shallots
1 1/2 tsp
chopped garlic
1/2 c
dry marsala
1 Tbsp
lemon juice
1 Tbsp
sherry vinegar
1 Tbsp
honey
2 c
chicken stock
3 c
ripe black mission figs, cut into large chunks (about 3/4 inch square)
6
leaves mint, chopped

Directions Step-By-Step

1
Simmer brine ingredients for 15 minutes and cool completely before using.
2
Place pork loin in the brine for 24 to 36 hours.
3
To cook the roast:
Remove the pork loin from the brine and dry with a towel.
Rub the roast with olive oil and brown all sides in a skillet.
Remove from the skillet and place on a roasting rack.
Roast in a 325 degree oven until an internal temperature of 135 degrees is reached,
approximately 30 minutes.
Allow to rest 10 minutes before slicing in 1/2 inch slices.
Sauce with fig sauce and serve with roasted potatoes and sauteed spinach.
4
Fig Sauce with Mint and Marsala:
Saute shallots over a medium heat for 3 minutes.
Add garlic and saute for 2 minutes more.
Add Marsala, raise the heat to high, bring to a boil and reduce the liquid by half.
Add the lemon juice, sherry vinegar, honey and chicken stock. Simmer for 5 minutes.
Add the figs and simmer for 5 minutes more.
Season with salt and pepper.

About this Recipe

Course/Dish: Pork, Roasts