MAPLE-BRINED PORK LOIN
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 9h20m
Yield 6
Number Of Ingredients 13
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).
Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g
BRINED AND STUFFED PORK LOIN ROAST
An easy and tasty pork roast. Goes great with applesauce.
Provided by WVmountaineer
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 14h5m
Yield 10
Number Of Ingredients 16
Steps:
- Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.
- Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.
- Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.
- Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 14.7 g, Cholesterol 107.3 mg, Fat 23.6 g, Fiber 1.3 g, Protein 31.8 g, SaturatedFat 6.8 g, Sodium 93.3 mg, Sugar 12.4 g
PORK ROAST WITH PEACH SAUCE
My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
HERB-BRINED PORK PRIME RIB ROAST
Categories Herb Pork Roast Christmas New Year's Eve Brine Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For brine:
- Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
- For pork:
- Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
- Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
- Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
- Remove kitchen string from roast. Cut meat into slices and serve.
- *Available in the spice section of most supermarkets.
BRINED PORK ROAST WITH ROASTED PEACHES
This was my first attempt at brining, and I was simply THRILLED how the roast turned out. It was really FULL of flavor, and moist as could be. I adapted this from one I saw made on Food 911, by adding some of my own brine ingredients, and a little different twist on the peaches. This was for my family's Christmas Eve dinner, so I wanted something extra special. The roasted peaches on the side were a terrific compliment to the pork. I know this recipe has a lot of time-consuming steps, but if you're looking for a special dinner for a crowd, this one works very well, and, I think, is worth the time. Prep time does NOT include 6 hour brine time!
Provided by Kozmic Blues
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Place brine ingredients, water through bay leaves, in a large plastic juice container.
- I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
- I usually do this the night before, and refrigerate.
- Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
- Place pork roast in bag, and pour brine mixture over the meat.
- Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
- Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
- Preheat oven to 400 degrees.
- Note about the roast: I find better results if the fat layer is left on.
- Please do not over trim this part, or roast will become too dry.
- Season entire roast generously with salt and pepper.
- Lay the fresh rosemary sprigs over top, and tie the roast with butchers twine, securing the meat a bit more snugly to the bone, which will help it hold its shape and cook evenly.
- Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
- Sear the pork, fat side down until it has a nice caramelized color.
- Repeat this for all sides of the roast.
- This should be about 10-15 minutes.
- Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
- Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ¼ cup olive oil.
- If fresh peaches are not available, used the canned, omit the honey in the marinade.
- You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
- Give them a toss with your hands and place cut side down.
- Roast in oven for about 15 minutes, or until the fresh peaches are soft.
- When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
- Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
- Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
- Let this simmer and reduce by about a third.
- Add salt and pepper to taste, and wisk in butter.
- Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.
BONE-IN PORK ROAST WITH BROCCOLI RABE, SWEET ITALIAN SAUSAGE, AND ROASTED PEACHES
Provided by Tyler Florence
Categories main-dish
Time 2h21m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
- Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is wilted.
- Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft.
- Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
- Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving.
PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C/gas 7).
- Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
- Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
- Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
- When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
BRINED AND ROASTED PORK BELLY
Provided by William L. Hamilton
Categories project, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine sugar, salt and spices in a large pot. Add 4 1/4 quarts water, and bring to a boil. Cool, then transfer to a large bowl and add pork. Let stand, loosely covered, for 3 days in refrigerator.
- Heat oven to 375 degrees. Place onions in a roasting pan. Rinse pork, score skin with a sharp knife and place on onions. Rub skin with a bit of olive oil, and season lightly with sea salt. Roast, uncovered, 1 1/2 to 2 hours; do not let burn. Skin should be crisp; if not, transfer to hot broiler. Cut pork in thick slices, and serve with onions.
BRINED PORK ROAST WITH PORT WINE SAUCE
For extra-special occasions, I enhance my basic Herb-Rubbed Pork Loin (recipe at right) by first brining the roast, which results in extremely tender meat. Then I top slices with a robust wine sauce.-Robin Schloesser, Chester, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings (2 cups sauce).
Number Of Ingredients 31
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature., Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally., Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°., For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened., Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce.
Nutrition Facts : Calories 315 calories, Fat 14g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 237mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.
BRINED PORK LOIN ROAST RECIPE - (4.5/5)
Provided by á-168477
Number Of Ingredients 18
Steps:
- 4 pound Pork Loin (bone in) Lightly score the fat on the Ham in a 1-inch cross-hatch. 3/4 cup Kosher Salt 4 cups Packed Light Brown Sugar 4 cups Very Hot Water 1/4 cup Fennel Seeds 1/2 cup Black Peppercorns Combine the Salt and Sugar with 4 cups water in a sauce pot and bring to a boil. Cook until Sugar and Salt has dissolved completely. Remove from heat and stir in the Fennel Seeds and Peppercorns and transfer to a roasting pan or large container that can hold Brine and Pork Loin in the fridge. 8 cups Ice Water scored Pork Loin Add 8 cups of Ice or cold water to the hot liquid and allow to cool completely. Once cooled, add the Pork Loin and place in the fridge to Brine for up to 24 hours. Preheat oven to 375°F. Rub 3/4 cup Fresh Sage Leaves 8 Garlic Cloves 1 tablespoon Kosher Salt 2 tablespoons Olive Oil 1/3 cup Packed Light Brown Sugar Combine the rub ingredients in a food processor and pulse until mostly smooth. Remove the Pork Loin from the Brine and pat dry. Spread the rub on all sides of the Loin and allow to sit for 30 minutes before roasting to come up to room temperature. Place the Loin on a rack in a roasting pan lined with foil and cook for 40 minutes. For Glaze: Combine the ingredients in a sauce pot and heat over medium, stirring occasionally, until the liquid is reduced by half and syrupy. Transfer to a bowl and allow to rest until ready to use. Brush the Loin generously with the glaze and place back in the oven. Baste at 10 minutes intervals. Allow to cook until the internal temperature reaches 145°F, up to an hour and a half of total cooking time. If the Loin takes on too much color before its done cooking, gently tent with foil and place back in the oven to finish. Remove the Loin from the oven and baste once more with the glaze and allow the Loin to rest for 20 minutes.
BRINED PORK ROAST
Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!
Provided by TishT
Categories Pork
Time 12h5m
Yield 1 brine solution for roast
Number Of Ingredients 10
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.
More about "brined pork roast with roasted peaches recipes"
ROAST PORK AND PEACHES | TASTE
From tastecooking.com
Estimated Reading Time 3 mins
10 BEST BRINE PORK ROAST RECIPES | YUMMLY
From yummly.com
BRINED PORK ROAST ⋆ REAL HOUSEMOMS
From realhousemoms.com
BRINED, ROAST PORK - DAVID LEBOVITZ
From davidlebovitz.com
PAN-ROASTED BRINED PORK CHOP RECIPE | BON APPéTIT
From bonappetit.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS …
From bonappetit.com
ROAST PORK WITH PEACHES, GARLIC ROAST POTATOES AND …
From deliciousmagazine.co.uk
PORK CHOPS WITH PEACHES BAKED IN ONE PAN - BUTTER & BAGGAGE
From butterandbaggage.com
BRINING POTATOES BEFORE ROASTING - THERESCIPES.INFO
From therecipes.info
BEST BRINED PORK ROAST RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
PAN-ROASTED BRINED AND MARINATED PORK CHOPS RECIPE
From grantourismotravels.com
BRINED PORK ROAST RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
10 BEST BRINE PORK LOIN ROAST RECIPES | YUMMLY
From yummly.com
ROAST PORK WITH APPLES AND PEARS - RACHAEL RAY SHOW
From rachaelrayshow.com
BRINED PORK LOIN RIB ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO BRINE ALL CUTS OF PORK - THE SPRUCE EATS
From thespruceeats.com
THE BEST BRINED PORK ROAST - STEVEN AND CHRIS - CBC.CA
From cbc.ca
BONE-IN PORK ROAST WITH BROCCOLI RABE, SWEET ITALIAN SAUSAGE, AND ...
From recipenet.org
BRINED SMOKED PORK LOIN ROAST - THERESCIPES.INFO
From therecipes.info
PEACH GLAZED PORK ROAST - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CIDER BRINED PORK ROAST WITH POTATOES AND ONIONS RECIPE 465 …
From mcswe.tibet.org
ROASTED PORK CHOPS AND PEACHES RECIPE | REAL SIMPLE
From realsimple.com
INTERNAL TEMP FOR OVEN ROASTED PORK - THERESCIPES.INFO
From therecipes.info
PORK LOIN ROAST WITH SWEET AND SPICY APRICOT SAUCE
From carlsbadcravings.com
ROASTED PORK TENDERLOINS WITH SAUTéED PEACHES - RICARDO
From ricardocuisine.com
BOSTON PORK BUTT ROAST RECIPES - THERESCIPES.INFO
From therecipes.info
GRANDMA'S PORK LOIN ROAST (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
OLIVE BRINE-MARINATED PORK WITH ROASTED OLIVES AND BEANS RECIPE
From foodandwine.com
HOW TO BRINE AND SEASON PORK LOIN ROAST - SPINACH TIGER
From spinachtiger.com
TOP 41 FRESH PORK HAM ROAST RECIPE-RECIPES
From mcswe.tibet.org
THE BEST BRINED PORK ROAST - STEVEN AND CHRIS - CBC.CA
From cbc.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #dinner-party #holiday-event #dietary #christmas #meat #4-hours-or-less
You'll also love