Brined Pork Loin with Port Sauce

Have you ever brined a whole pork loin roast? I hadn't until this one and quite honestly I don't think I'll ever cook another without giving it an overnight brine bath. Personally I think today's pork has had all the yummy goodness bred right out of it for the sake of a "healthier" choice and because fat means flavor, brining is almost a necessity to give this "new white meat" some oomph!

As the brine soaks into the meat, any flavors added to it go all the way into the meat which means the meat's seasoned throughout rather than just on the surface.This particular salt brine included fennel and coriander seeds, peppercorns, bay leaves and brown sugar which certainly loaded the pork with subtle flavor. After sitting in the brine over night, the nice big center cut pork loin roast was drained, then soaked in water for a couple of hours before getting coated in fresh herbs and roasted for a mere hour and forty minutes. When I do it again, I'll change the water a couple of times since I found the pork to be quite salty but the big guy thought it was perfect.

The roast was incredibly moist, tender and juicy. A port sauce loaded with onions, garlic and raisins made it even more delicious. We enjoyed our fabulous pork along with a creamy two potato gratin and some pan roasted sprouts. The second in a series of anniversary celebration dinners, it certainly met all the criteria for "special".

Brined Pork Loin with Port Sauce

Meat Preparation:

8 cups water

1/2 cup coarse salt

1/2 cup packed brown sugar

1 tablespoon fennel seeds

1 tablespoon coriander seeds

1 tablespoon whole black peppercorns

3 bay leaves

1 center cut boneless pork loin roast (about 4 pounds)

Combine water, salt, brown sugar, fennel, coriander, pepper and bay leaves in a large pot. Bring ingredients almost to a boil, stirring to dissolve sugar and salt. Cool to room temperature. Place pork in a large non reactive container. Pour brine over top and if necessary, weight pork with a plate on top to keep it under the liquid. Cover well and refrigerate over night. Two hours before cooking time, drain pork and rinse under running water. Discard brining mixture. Return pork to the bowl, cover with cool water and soak at room temperature for 2 hours. If room is fairly hot, add ice to water periodically.

Preheat oven to 350. Drain pork and pat dry. Transfer to a rack set in a large roasting pan.

1 tablespoon olive oil

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

Rub pork with olive oil and coat evening with chopped herbs, pressing herbs onto pork. Sprinkle with pepper. Roast for 1 hour & 40 minutes or until pork registers 150 on thermometer. Let rest for a minimum 10 minutes before slicing. Serve with port sauce below.

Port Sauce with Onion, Garlic & Raisins

1 pound pearl onions

1/4 cup unsalted butter

24 garlic cloves, peeled

1 bay leaf

1-1/2 cups tawny port

1/4 cup white wine vinegar

4 teaspoons sugar

1/2 teaspoon salt

1/2 cup raisins

1-1/2 teaspoons chopped fresh thyme

Boil onions for 2 minutes in hot water. Drain and rinse under cold water. Peel onions leaving them whole with the root base intact. Set aside. Melt butter in heavy saucepan over medium heat and add garlic and bay leaf. Sauté until garlic is golden brown. Add port, vinegar, sugar and salt and simmer over medium heat for 8 minutes. Add onions and raisins and simmer until onions are tender (about 5 minutes). Stir in thyme. Discard bay leaf and season all with salt and pepper. Serve warm. Download Brined Pork Loin with Port Sauce

 

Comments

[Nanan]

Now this sounds really yummy - I agree that the pork here has been bred dry - that is why I am so happy in Colombia - the pork is still fat there! I will try the brine for sure!

[June]

Lea - it really is a great way to cook a loin roast. It's funny but we tend to enjoy pork butt or shoulder more. Because it's a "fatter" cut, it has a lot more flavor.

[Mags]

The only thing I've ever brined is a turkey. A pork loin HAS to be easier than that...LOL

It looks delicious!

[Tom @ Tall Clover]

I try not to publicly admit diner envy, but this meal is an exception. Wowie wow wow!

[June]

Mags - it was sure some yum!

Thanks Tall Clover Tom. There was certainly enough leftover - we would have been happy to share.

[Mary from Apron Strings & Wedding Rings]

Pork with port, onions, garlic, raisins! OMG... And those potatoes to go with it! JUNE!!!!!!!!!! On my list of things to make soon! HUGS, Mary L.

[June]

The pork is very tender and the port sauce would be great on darn near anything, but you're right, the idaho/sweet potato gratin went with it very well.