Pork Brine Recipes

PORK BRINE

Pork Brine image

This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!

Provided by shasty

Categories Meat and Poultry Recipes Pork

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups apple cider vinegar
1 cup salt
1 cup brown sugar
1 tablespoon whole black peppercorns
1 tablespoon mustard powder
1 tray ice cubes
2 pounds boneless pork chops

Steps:

Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 25.3 g, Cholesterol 99.8 mg, Fat 5.7 g, Fiber 0.3 g, Protein 34.5 g, SaturatedFat 1.8 g, Sodium 86.9 mg, Sugar 23.8 g

BASIC PORK BRINE

Basic Pork Brine image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Provided by JulieG

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Steps:

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

Nutrition Facts : Calories 85.4 calories, Carbohydrate 22 g, Protein 0.1 g, Sodium 1159.8 mg, Sugar 21.4 g

BRINED PORK ROAST

Brined Pork Roast image

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

Ingredients

2 quarts water or 2 quarts apple juice
1/3 cup kosher salt (coarse grain)
1/4 cup granulated sugar or 1/4 cup brown sugar
1 teaspoon thyme
3 bay leaves
5 whole cloves
10 juniper berries, crushed (optional)
1 teaspoon anise seed
1 teaspoon black peppercorns, crushed
1 pork roast, any size

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.

BRINED PORK LOIN ROAST

Brined Pork Loin Roast image

Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.

Provided by DDW7976

Categories Pork

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water
1/4 cup coarse salt
3 tablespoons sugar
3 bay leaves
2 whole cloves
1 cinnamon stick
2 teaspoons whole black peppercorns
1 clove garlic, smashed
7 rib pork loin roast (or whatever size your family needs)
salt and pepper, to taste.
6 -8 slices bacon (enough slices to cover the top of 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.

Nutrition Facts : Calories 92.8, Fat 5.4, SaturatedFat 1.8, Cholesterol 8.2, Sodium 7187.8, Carbohydrate 9.8, Sugar 9.4, Protein 1.4

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