WINED AND BRINED PORK LOIN
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.
Provided by Tess Geer
Categories Pork
Time 10m
Number Of Ingredients 8
Steps:
- 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.
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