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


  • 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.

Printable Recipe Card

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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