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roast pork loin (brined)

★★★★★ 1
a recipe by
Donna Toth

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

Ingredients For roast pork loin (brined)

  • 2 qt
    boiling water
  • 1/2 c
  • 1/3 c
    kosher salt
  • 1 sprig
  • 1/2 bunch
  • 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
  • 2 Tbsp
    chopped ginger
  • 2 Tbsp
  • 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
  • 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)

  • 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.

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