Roast Pork Loin (Brined)
By
Donna Toth
@Donnakins
1
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
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
-
2 qtboiling water
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1/2 csugar
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1/3 ckosher salt
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1 sprig(s)rosemary
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1/2 bunchthyme
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1/2 cwhole peeled garlic cloves
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2pieces star anise
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2 Tbspchili flakes
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2 Tbspfennel seeds
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1 stickcinnamon broken into pieces
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4bay leaves
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2 Tbsppeppercorns
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2 Tbspchopped ginger
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FIG SAUCE WITH MINT AND MARSALA
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2 Tbspbutter
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1/4 cdiced shallots
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1 1/2 tspchopped garlic
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1/2 cdry marsala
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1 Tbsplemon juice
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1 Tbspsherry vinegar
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1 Tbsphoney
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2 cchicken stock
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3 cripe black mission figs, cut into large chunks (about 3/4 inch square)
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6leaves mint, chopped
How to Make Roast Pork Loin (Brined)
- 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.
