Brine For A Pork Loin Recipes

BRINE FOR A PORK LOIN RECIPE

Steps:

• Combine your water with the salt and brown sugar and bring to a boil.
• Once the salt and sugar are completely dissolved, add your bay leaves, thyme, peppercorns and rosemary.
• Simmer for approximately five minutes at low heat.
• Remove from heat and let cool to room temperature.
• Once your brine formula has cooled completely, place it in a bag with a ziplock.
• Place the bag into a large bowl or a pot containing your pork loin.
• Make certain your prok loin is covered completely by the brine solution.
• Put the bowl into your refrigerator for a minimum of twelve hours and a maximum of 24 hours.

BASIC PORK BRINE

Steps:

• Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

EASY PORK BRINE

Steps:

• Mix brown sugar, salt, mustard powder, and garlic powder in a large bowl. Pour in cider vinegar; stir until sugar and salt have dissolved. Add water; stir until well combined.

PORK LOIN BRINE

Steps:

• 1.Combine the brown sugar and salt in the water and bring to a boil. 2.Stir until dissolved and then add the rest of the brine ingredients. 3.Lower heat and simmer for about 5 minutes. 4.Turn off the heat and allow to cool completely to room temperature. 5.Once the solution has completely cooled (we don't want to start cooking the meat!), add the pork loin roast and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible. 6.Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag (speaking from experience here!). Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours.

BRINED PORK LOIN ROAST

Steps:

• 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.

BRINED PORK ROAST

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil, reduce heat, and simmer gently for 15 minutes.
• Cool to room temperature.
• Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
• Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
• Allow the roast to rest for 20 minutes before carving.
• (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.

MAPLE-BRINED PORK LOIN

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).