Recipe by EdsGirlAngie
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.
Top Review by Chef Shadows
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.
- 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
Directions See How It's Made
- 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.