BASIC PORK BRINE
I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.
Provided by JulieG
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 22 g, Protein 0.1 g, Sodium 1159.8 mg, Sugar 21.4 g
BRINED PORK LOIN WITH ONION, RAISIN, AND GARLIC COMPOTE
Steps:
- Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.
- Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.
- Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote.
MAPLE-BRINED PORK LOIN
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 9h20m
Yield 6
Number Of Ingredients 13
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).
Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g
BRINED PORK LOIN WITH MEYER LEMON MARMALADE
Provided by Michael Chiarello : Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
- After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.
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.
BRINED PORK LOIN ROAST
Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.
Provided by DDW7976
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.8, Fat 5.4, SaturatedFat 1.8, Cholesterol 8.2, Sodium 7187.8, Carbohydrate 9.8, Sugar 9.4, Protein 1.4
BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER
Provided by Bobby Flay
Categories main-dish
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the apple butter:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
- Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
- For the glaze:
- Whisk all the glaze ingredients in a small bowl.
- For the pork:
- Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
- Preheat oven to 425 degrees F.
- Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
- Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
- Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.
ORANGE-BRINED PORK LOIN
Make and share this Orange-Brined Pork Loin recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, combine 1 cup water and orange rind; bring to a boil; remove from heat; pour into a large bowl; cool to room temperature.
- Add 2 cups water, 4 cups juice, salt, sugar, and ¼ cup soy sauce; stir until the salt and sugar dissolve.
- Pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and pork; seal.
- Refrigerate 24 hours, turning bag occasionally.
- Preheat oven to 450°.
- Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
- Remove pork from bag; discard brine.
- Pat pork dry with paper towels; place pork on roasting pan coated with cooking spray.
- Bake for 15 minutes; decrease temperature to 325°, bake 45 minutes.
- Brush marmalade mixture over pork; bake 5 minutes or until thermometer inserted into thickest portion reads 155°.
- Place pork on a platter; cover with foil; let stand 15 minutes.
- Garnish with orange slices and parsley.
Nutrition Facts : Calories 361, Fat 17.3, SaturatedFat 6, Cholesterol 85.7, Sodium 6008.8, Carbohydrate 22.2, Fiber 0.4, Sugar 18.8, Protein 28
More about "pork loin brine recipes"
BRINED PORK TENDERLOIN RECIPE | REAL SIMPLE
From realsimple.com
4.5/5 (29)Total Time 2 hrs 30 minsServings 3Calories 160 per serving
- Whisk together water, rice vinegar, sugar, and salt until dissolved. Place pork in a large ziplock plastic freezer bag; pour in brining mixture. Chill 2 to 3 hours.
- Preheat grill to medium-high (about 450°F). Remove pork from brining mixture; discard brining mixture. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns.
- Place pork on grate; grill, uncovered, turning occasionally, until a meat thermometer inserted in thickest portion registers 140°F, 20 to 22 minutes. Remove from grill, and let stand until temperature registers 145°F, about 5 minutes.
BRINE FOR A PORK LOIN – DELICIOUS RECIPE - GRILL MASTER …
From blog.cavetools.com
4.3/5 (13)Category Side DishServings 4Calories 160 per serving
ASIAN-BRINED PORK LOIN RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
BRINED PORK TENDERLOIN RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
10 BEST BRINE PORK LOIN ROAST RECIPES | YUMMLY
From yummly.com
CLASSIC PORK CHOPS AND TENDERLOIN SALT BRINE RECIPE
From thespruceeats.com
PORK BRINING GUIDE: HOW TO PERFECTLY BRINE YOUR PORK
From cookingpotsnpans.com
BRINED AND SMOKED PORK LOIN RECIPE - I LOVE GRILLING MEAT
From ilovegrillingmeat.com
THOMAS KELLER'S BRINED PORK TENDERLOIN - MISSION FOOD ADVENTURE
From mission-food.com
HOW TO BRINE ALL CUTS OF PORK - THE SPRUCE EATS
From thespruceeats.com
PORK LOIN ROAST WITH SWEET AND SPICY APRICOT SAUCE
From carlsbadcravings.com
DRY BRINING PORK VS. WET BRINING PORK: WHICH METHOD IS THE BEST?
From cookindocs.com
PORK LOIN OR TENDERLOIN SOUS-VIDE: TO BRINE OR NOT TO BRINE?
From stefangourmet.com
HOW TO BRINE PORK CHOPS (TRIED & TRUE RECIPE WITH VARIATIONS)
From craftbeering.com
GRANDMA'S PORK LOIN ROAST (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
BRINE FOR PORK LOIN CHOPS BEST RECIPES
From findrecipes.info
EASY PORK CHOP BRINE {THE SECRET TO TENDER PORK CHOPS} - TIPBUZZ
From tipbuzz.com
APPLE CIDER BRINE FOR SMOKED PORK LOIN - CHAR-BROIL
From charbroil.com
BRINED, ROAST PORK - DAVID LEBOVITZ
From davidlebovitz.com
MAPLE-BRINED PORK TENDERLOIN RECIPE | FOOD & WINE
From foodandwine.com
PORK AND POULTRY BRINE - FOR SMOKING MEAT - THE MOUNTAIN KITCHEN
From themountainkitchen.com
BRINE FOR PORK TENDERLOIN - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
BRINING RECIPES | TASTE OF HOME
From tasteofhome.com
EASY PORK CHOP BRINE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
HOW TO BRINE AND SEASON PORK LOIN ROAST - SPINACH TIGER
From spinachtiger.com
WHY BRINING IS BETTER THAN A MARINADE FOR PORK TENDERLOIN
From thekitchn.com
BRINED PORK LOIN WITH BROWN SUGAR-BOURBON GLAZE RECIPE
From myrecipes.com
BEST DAMN OVEN ROASTED PORK LOIN - RECIPETEACHER
From recipeteacher.com
PORK BRINE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BRINED PORK TENDERLOIN | BLUE RHINO
From bluerhino.com
SMOKED PORK LOIN IN BRINE - BIGOVEN.COM
From bigoven.com
PORK CHOP BRINE (FOR TENDER, MOIST PORK CHOPS!) - FIT FOODIE FINDS
From fitfoodiefinds.com
10 BEST BRINE PORK LOIN ROAST RECIPES | YUMMLY
From yummly.com
BRINED PORK TENDERLOIN - RODELLE KITCHEN
From rodellekitchen.com
BRINE FOR SMOKED PORK ROAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BRINED PORK LOIN ROAST | THE NEFF KITCHEN
From theneffkitchen.com.au
QUESTION: SHOULD YOU BRINE A PORK LOIN BEFORE SLOW COOKING
From montalvospirit.com
PORK LOIN DRY BRINE - THERESCIPES.INFO
From therecipes.info
PORK SHOULDER BRINE - 2 BEST RECIPES | STEP-BY-STEP INSTRUCTIONS
From lilgrill.com
MY FAVORITE SMOKED PORK LOIN RECIPE - SMOKED MEAT SUNDAY
From smokedmeatsunday.com
You'll also love