We're experimenting with our forums. Check it out for yourself.

Brined Slow Roasted Pork Loin

Forum: Food & Fitness
Author: [Food & Fitness] Topic: Brined Slow Roasted Pork Loin
redg PM redg
Joined: Mar 2008
Posts: 1383
Participation Meter
Posted: 3/30/2011 12:45:19 AM
Make this occasionally and it always turns out great. Pretty simple too.

Get a nice chuck of good quality pork loin (not the tenderloin but this recipe works OK for that too. Just less cooking time.)

Put the pork in a watertight plastic bag (like a produce bag) and add 2 quarts of water and 4 volumetric oz of table salt. Also add a tablespoon or two of turbinado sugar or honey. Shake it up good & seal the bag, making sure the pork is totally immersed. Put that garbage in the fridge for 24 hours. Any longer and the meat can turn out too salty.

Get a Pyrex baking dish or equivalent. Needs to have at least 1/2 inch sides. Take the pork out of the brine and pat it down dry. Rub the pork with olive oil and whatever spices you like. I usually use black pepper, basil, rosemary, italian seasoning and a few splashes of hot sauce. Don't get too crazy with the spices. Just use 2-3 tablespoons of oil.

Preheat oven to 450. Once it's preheated, add the meat, in the Pyrex dish, fat side up (don't cut the fat off!). Cook at 450 for 10 MINUTES ONLY. This sears the outside to keep the interior moist.

After 10 minutes, reduce heat to 250. Cook at 250 until inside temp of the meat is minimum 155F. Should take anywhere between 45-120 minutes depending on the size of the cut. Don't overcook too much but it will be fine up to 170F/175F.

Pull the meat & spoon baste the pan drippings over it. Let it rest at room temp for 10 minutes before carving. Enjoy, preferably with a cold one. Leftovers make great sandwiches/tacos.

Forum: Food & Fitness
You have entered the forum as a GUEST. 
You must login/register to post or reply.
Desktop View: Switch to Mobile View