Orange-Brined Pork Loin

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READY IN: 1hr 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, combine 1 cup water and orange rind; bring to a boil; remove from heat; pour into a large bowl; cool to room temperature.
  • Add 2 cups water, 4 cups juice, salt, sugar, and ¼ cup soy sauce; stir until the salt and sugar dissolve.
  • Pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and pork; seal.
  • Refrigerate 24 hours, turning bag occasionally.
  • Preheat oven to 450°.
  • Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
  • Remove pork from bag; discard brine.
  • Pat pork dry with paper towels; place pork on roasting pan coated with cooking spray.
  • Bake for 15 minutes; decrease temperature to 325°, bake 45 minutes.
  • Brush marmalade mixture over pork; bake 5 minutes or until thermometer inserted into thickest portion reads 155°.
  • Place pork on a platter; cover with foil; let stand 15 minutes.
  • Garnish with orange slices and parsley.
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