BRINED PORK LOIN ROAST

facebook share image   twitter share image   pinterest share image   E-Mail share image



Brined Pork Loin Roast image

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

8 cups water
1/4 cup coarse salt
3 tablespoons sugar
3 bay leaves
2 whole cloves
1 cinnamon stick
2 teaspoons whole black peppercorns
1 clove garlic, smashed
7 rib pork loin roast (or whatever size your family needs)
salt and pepper, to taste.
6 -8 slices bacon (enough slices to cover the top of 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.

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

There are no comments yet!