Brined Pork Loin Roast Recipes

BASIC PORK BRINE

Steps:

• Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

BRINED PORK LOIN ROAST RECIPE - (4.5/5)

Steps:

• 4 pound Pork Loin (bone in) Lightly score the fat on the Ham in a 1-inch cross-hatch. 3/4 cup Kosher Salt 4 cups Packed Light Brown Sugar 4 cups Very Hot Water 1/4 cup Fennel Seeds 1/2 cup Black Peppercorns Combine the Salt and Sugar with 4 cups water in a sauce pot and bring to a boil. Cook until Sugar and Salt has dissolved completely. Remove from heat and stir in the Fennel Seeds and Peppercorns and transfer to a roasting pan or large container that can hold Brine and Pork Loin in the fridge. 8 cups Ice Water scored Pork Loin Add 8 cups of Ice or cold water to the hot liquid and allow to cool completely. Once cooled, add the Pork Loin and place in the fridge to Brine for up to 24 hours. Preheat oven to 375°F. Rub 3/4 cup Fresh Sage Leaves 8 Garlic Cloves 1 tablespoon Kosher Salt 2 tablespoons Olive Oil 1/3 cup Packed Light Brown Sugar Combine the rub ingredients in a food processor and pulse until mostly smooth. Remove the Pork Loin from the Brine and pat dry. Spread the rub on all sides of the Loin and allow to sit for 30 minutes before roasting to come up to room temperature. Place the Loin on a rack in a roasting pan lined with foil and cook for 40 minutes. For Glaze: Combine the ingredients in a sauce pot and heat over medium, stirring occasionally, until the liquid is reduced by half and syrupy. Transfer to a bowl and allow to rest until ready to use. Brush the Loin generously with the glaze and place back in the oven. Baste at 10 minutes intervals. Allow to cook until the internal temperature reaches 145°F, up to an hour and a half of total cooking time. If the Loin takes on too much color before its done cooking, gently tent with foil and place back in the oven to finish. Remove the Loin from the oven and baste once more with the glaze and allow the Loin to rest for 20 minutes.

BRINED AND STUFFED PORK LOIN ROAST

Steps:

• Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.
• Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.
• Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes.

BRINED PORK ROAST

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil, reduce heat, and simmer gently for 15 minutes.
• Cool to room temperature.
• Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
• Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
• Allow the roast to rest for 20 minutes before carving.
• (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.

PORK LOIN BRINE

Steps:

• 1.Combine the brown sugar and salt in the water and bring to a boil. 2.Stir until dissolved and then add the rest of the brine ingredients. 3.Lower heat and simmer for about 5 minutes. 4.Turn off the heat and allow to cool completely to room temperature. 5.Once the solution has completely cooled (we don't want to start cooking the meat!), add the pork loin roast and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible. 6.Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag (speaking from experience here!). Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours.

MAPLE-BRINED PORK LOIN

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BRINED PORK LOIN ROAST

Steps:

• Bring water, salt and sugar to boil.
• Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
• Simmer 5 minutes.
• Remove from heat and let cool to room temp.
• Pour over pork roast and marinate a minimum of 8 hours or overnight.
• Drain.
• Pre-heat oven to 250 degrees.
• Season meat with salt and pepper.
• Place in a roasting pan with meat side down.
• Drape bacon slices over the roast so the top and sides are covered with the bacon.
• Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
• (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
• I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut pork loin into even, 1/2-inch medallions.
• Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
• Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
• Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.