wined and brined pork loin
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.
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
Ingredients
- 4 quarts water
- 1 cup coarse sea salt or kosher salt
- 1 bottle dry white wine
- 8 - fresh sage leaves
- 4 - fresh rosemary springs
- 4 - bay leaves
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns, whole
How To Make wined and brined pork loin
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Step 1Combine 1 quart water and all other ingredients in a large stock pot.
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Step 2Bring to a boil stirring occasionally. Boil until salt is dissolved.
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Step 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.
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Step 4Immerse pork loin in brine making sure loin is completely covered. Weigh down with a plate if necessary.
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Step 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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