Prep 24 hrs
Cook 2 hrs 30 mins
Without a doubt one of the best brines I've tried. I've been interested in simple Shaker recipes lately... this one is from "The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village". Although I just roasted the brined meat in the oven, the recipe goes on to smoke the meat over applewood. And of course, serve with applesauce! Prep time includes brining.
- 8 cups water
- 1⁄2 cup kosher salt
- 1 1⁄4 cups sugar
- 3 bay leaves
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon allspice berry
- 1 tablespoon hot pepper sauce
- 1 (3 lb) boneless center cut pork loin roast
- In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat.
- Turn off heat and cool completely.
- Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours.
- Preheat oven to 400 degrees F.
- Remove pork loin from the brine, rinse under cold water, and pat dry.
- Place pork in a roasting pan and roast at 400 degrees F for about 30 minutes; reduce heat to 350 degrees and roast for about 2 hours more, or until a meat thermometer reads 165 to 170 degrees F.
I want to comment on this wonderful recipe! I followed the brine recipe exactly, but did not follow the recommended cooking process! I smoked this roast on my grill smoker for 4 hours. It turned out grand and I would give it 5 stars prepared that way... I will try it again in my oven soon! Thanks you for a good brine recipe! Edited: 6/4/09 I will stick with the smoking , the oven did not do this justice.
This is an excellent brine! I have 7 pork roasts in my freezer, from a half hog that we bought in November. I used one that was labeled "pork roast" and was a bit dismayed to find, when I unwrapped the defrosted roast, that it looked more like a pork shoulder roast, with bone, rather than a loin. I forged ahead with it and it was a complete success! Tender, juicy and delicious. My meat-reluctant younger daughter really enjoyed this so I was happy about that! My roast was a bit less than 3 lbs. so it was adequately cooked in 1 1/2 hours in the second part of step #6. I have 6 more roasts in the freezer and I think I may just do them all the same way! Thanks for posting this Angie, my family really enjoyed this :)