roast pork loin (brined)

Name: Roast Pork Loin (Brined)
Ingredients: 2 quart(s) boiling water; 1/2 cup(s) sugar; 1/3 cup(s) kosher salt; 1 sprig(s) rosemary; 1/2 bunch(es) thyme; 1/2 cup(s) whole peeled garlic cloves; 2 - pieces star anise; 2 tablespoon(s) chili flakes; 2 tablespoon(s) fennel seeds; 1 stick(s) cinnamon broken into pieces; 4 - bay leaves; 2 tablespoon(s) peppercorns; 2 tablespoon(s) chopped ginger; ## FIG SAUCE WITH MINT AND MARSALA; 2 tablespoon(s) butter; 1/4 cup(s) diced shallots; 1 1/2 teaspoon(s) chopped garlic; 1/2 cup(s) dry marsala; 1 tablespoon(s) lemon juice; 1 tablespoon(s) sherry vinegar; 1 tablespoon(s) honey; 2 cup(s) chicken stock; 3 cup(s) ripe black mission figs, cut into large chunks (about 3/4 inch square); 6 - leaves mint, chopped

(1 RATING)

18 Pinches

Donna Toth

Updated on Sep 23, 2013

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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Ingredients

2 quarts boiling water
1/2 cup sugar
1/3 cup kosher salt
1 sprig rosemary
1/2 bunch thyme
1/2 cup whole peeled garlic cloves
2 - pieces star anise
2 tablespoons chili flakes
2 tablespoons fennel seeds
1 stick cinnamon broken into pieces
4 - bay leaves
2 tablespoons peppercorns
2 tablespoons chopped ginger
FIG SAUCE WITH MINT AND MARSALA
2 tablespoons butter
1/4 cup diced shallots
1 1/2 teaspoons chopped garlic
1/2 cup dry marsala
1 tablespoon lemon juice
1 tablespoon sherry vinegar
1 tablespoon honey
2 cups chicken stock
3 cups 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 1

Simmer brine ingredients for 15 minutes and cool completely before using.

Step 2

Place pork loin in the brine for 24 to 36 hours.
Step 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.
Step 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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