Wined and Brined Pork Loin

Tess Geer


I received a version of this recipe from the Chef at Jackson 20 in Alexandria, VA and tweaked it a bit. However you prepare your pork loin, brine it first in this mild brine and result will be a mouthwateringly tender pork loin! I buy organic loins when they are on sale, brine them, vacuum seal and freeze them.


★★★★★ 1 vote

5 Min
5 Min
Stove Top


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4 qt
1 c
coarse sea salt or kosher salt
1 bottle
dry white wine
fresh sage leaves
fresh rosemary springs
bay leaves
1 tsp
juniper berries
1 tsp
black peppercorns, whole

How to Make Wined and Brined Pork Loin


  • 1Combine 1 quart water and all other ingredients in a large stock pot.
  • 2Bring to a boil stirring occasionally. Boil until salt is dissolved.
  • 3Remove from heat and add cold water. Allow to return to room temperature. Do NOT move on to step 4 until water has thoroughly cooled.
  • 4Immerse pork loin in brine making sure loin is completely covered. Weigh down with a plate if necessary.
  • 5Refrigerate for 1-4 days. Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired.

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About Wined and Brined Pork Loin

Course/Dish: Pork
Main Ingredient: Alcohol
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtags: #loin, #brine

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