Roast Pork Loin (Brined)

No Photo

Have you made this?

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 vote

Ingredients

Add to Grocery List

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
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

1Simmer brine ingredients for 15 minutes and cool completely before using.
2Place pork loin in the brine for 24 to 36 hours.
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.
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.