roast pork loin (brined)
(1 rating)
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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
(1 rating)
Ingredients For roast pork loin (brined)
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2 qtboiling water
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1/2 csugar
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1/3 ckosher salt
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1 sprigrosemary
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1/2 bunchthyme
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1/2 cwhole peeled garlic cloves
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2pieces star anise
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2 Tbspchili flakes
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2 Tbspfennel seeds
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1 stickcinnamon broken into pieces
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4bay leaves
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2 Tbsppeppercorns
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2 Tbspchopped ginger
- FIG SAUCE WITH MINT AND MARSALA
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2 Tbspbutter
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1/4 cdiced shallots
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1 1/2 tspchopped garlic
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1/2 cdry marsala
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1 Tbsplemon juice
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1 Tbspsherry vinegar
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1 Tbsphoney
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2 cchicken stock
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3 cripe black mission figs, cut into large chunks (about 3/4 inch square)
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6leaves mint, chopped
How To Make roast pork loin (brined)
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1Simmer brine ingredients for 15 minutes and cool completely before using.
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2Place pork loin in the brine for 24 to 36 hours.
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3To 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.
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4Fig 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.
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