PORK TENDERLOIN - ORANGE BRINED

PORK TENDERLOIN - ORANGE BRINED image

Categories Pork Bake

Yield 6 people

Number Of Ingredients 14

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3 cups water, divided
11/2 tablespoons grated orange rind
4 cups fresh orange juice (about 12 oranges)
1/2 cup kosher salt (such as Diamond Crystal)
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
2 cups ice cubes
1 (3-pound) boneless pork loin, trimmed
1/4 cup orange marmalade
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
Cooking spray
Orange slices (optional)
Parsley sprigs (optional)

Steps:

Combine 1 cup 'water and rind in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a a-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat. Preheat oven to 450°. Remove pork from bag, and discard brine. Pat pork dry 'with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 4500 for 15 minutes. Reduce oven temperature to 3250 (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 1550 (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.