Brined Pork Loin Roast
- Ready In:
- 3hrs 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1892.72 ml water
- 59.14 ml coarse salt
- 44.37 ml sugar
- 3 bay leaves
- 2 whole cloves
- 1 cinnamon stick
- 9.85 ml 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 slice bacon (enough slices to cover the top of roast)
directions
- 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.
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Reviews
-
I like brined chicken so i thought i'd try this with a pork loin, since pork loin roast can easily turn out dry. Nice results BUT I brined my 4.5lb. roast for two hours, not the eight hours called for in the recipe. I also preheated my oven to 450 degrees and cooked the roast for about 15 minutes initially and then turned the temperature down to 250 degrees. I also did not salt the meat before putting into oven--the brining and the bacon add enough salt. Results: very moist roast.
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First I want to apologize as this isn't a review but more of a question. I have brined chicken and turkey in the past with great success and found that the meat really only needed a few hours to overnight to work. I have been reading mixed descriptions about the timing. A lot of chefs seem to think that the same timing you would use for poultry is not long enough to have the brine penetrate a denser meat like Pork and recommend a brining time from a few days to a week depending on the weight of the roast. Is it okay to brine that long or will it end up over seasoning the meat?
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Made this for Easter dinner today and it was a wild success. I was kind of nervous that it would be overdone by the time I got home since my loin was kind of small but it came out perfect. Used a small tenderloin instead of a rib roast. I didn't have a very properly sized dish to marinate in, so it wasn't completely covered with the brine. I just turned it periodically and that seemed to work fine, but next time I'll try to find a better dimensioned dish. (or just add a little more water) Thanks for the awesome recipe!
Tweaks
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Made this for Easter dinner today and it was a wild success. I was kind of nervous that it would be overdone by the time I got home since my loin was kind of small but it came out perfect. Used a small tenderloin instead of a rib roast. I didn't have a very properly sized dish to marinate in, so it wasn't completely covered with the brine. I just turned it periodically and that seemed to work fine, but next time I'll try to find a better dimensioned dish. (or just add a little more water) Thanks for the awesome recipe!
RECIPE SUBMITTED BY
<p>Hello! <br /> <br />I'm a Montana native that has made my way back after a few moves. I've been married to my high school sweetheart for 24 years and we have twin boys who are 18 years old and Freshman in College. I wasn't ready for this empty nest stuff and just want my boys back home! I'm doing my best to adjust. I have continued cooking and am learning how to scale recipes back for just the 2 of us. My husband and I are partners in our own company and own 13 Subway sandwich shops. I work from our home handling all the financial and clerical duties of the business. <br /> <br />Over the years and especially since finding Zaar, cooking has become my passion. My grandmothers were very good cooks and I have fond memories of the meals they prepared. We love entertaining and nothing pleases me more than having my family and others enjoy the food I make. I love it when the house smells good with dinner or whatever is baking. I came upon recipezaar searching for a rhubarb cake recipe one day. The recipe I chose was a 5 star and my addiction began. It took a few months before I started really utilizing the site but once I did my cooking has never been the same. My family now knows all about having to rate recipes, picking their favorite chefs, etc. It's become a family thing and they have told me that I may never let my membership to Recipezaar ever end. <br /> <br />We love to travel and try to go whenever we can. Owning our own business has helped free up time where we can travel more. We've done some Europe, Canada, and much of the U.S. In the coming years I hope to do a lot more. Eating out when we are traveling is the best. I'm trying to learn more about the restaurants and chefs in places we are visiting so we can try and visit those restaurants and enjoy some of the great places our town just doesn't have. <br /> <br />The whole family loves to ski and we look forward to the season every year - it makes winter tolerable. Renting movies or just hanging out with friends is the making of a relaxing weekend for us.</p>