Roast Pork Loin (Brined)

Roast Pork Loin (brined)

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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 vote


  • 2 qt
    boiling water
  • 1/2 c
  • 1/3 c
    kosher salt
  • 1 sprig(s)
  • 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.

Printable Recipe Card

About Roast Pork Loin (Brined)

Course/Dish: Pork Roasts

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