Roast Pork Loin (Brined)

Name: Roast Pork Loin (Brined)
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

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By Donna Toth
@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

Rating:

★★★★★ 1 vote5

Ingredients

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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

How to Make Roast Pork Loin (Brined)

Step-by-Step

Simmer brine ingredients for 15 minutes and cool completely before using.
Place pork loin in the brine for 24 to 36 hours.
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.
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.