Real Recipes From Real Home Cooks ®

wined and brined pork loin

(1 rating)
Recipe by
Tess Geer
Westerville, OH

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 rating)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For wined and brined pork loin

  • 4 qt
  • 1 c
    coarse sea salt or kosher salt
  • 1 bottle
    dry white wine
  • 8
    fresh sage leaves
  • 4
    fresh rosemary springs
  • 4
    bay leaves
  • 1 tsp
    juniper berries
  • 1 tsp
    black peppercorns, whole

How To Make wined and brined pork loin

  • 1
    Combine 1 quart water and all other ingredients in a large stock pot.
  • 2
    Bring to a boil stirring occasionally. Boil until salt is dissolved.
  • 3
    Remove from heat and add cold water. Allow to return to room temperature. Do NOT move on to step 4 until water has thoroughly cooled.
  • 4
    Immerse pork loin in brine making sure loin is completely covered. Weigh down with a plate if necessary.
  • 5
    Refrigerate 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.