Roasted Pork Loin
Equipment
- large pot, large container to brine pork loin,
Ingredients
Brine:
- ½ cup Kosher salt per gallon of water
- ½ cup Sugar, per gallon of water
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Cracked peppercorns
Pork loin
- 1 Pork loin
- 1 tsp Pepper
- Salt to taste
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Garlic powder
- 1/2 tp Oregano
- 1/4 tsp Cayenne pepper
- ⅓ cup Grainy mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp Honey
Red Wine Reduction Sauce
- 1 cup Red wine
- 1 cup Vegetable broth
- ½ tbsp Shallots, finely chopped
- ½ tsp Minced garlic
- 1 tbsp Butter
Instructions
Brine
Add salt, sugar, rosemary, thyme and peppercorns to water. Once water come to a rolling boil, take off heat and let it cool completely. Add pork loin, cover and refrigerate for 12 hours.
Pork loin
- Preheat oven to 400°
- Mix seasonings with mustard and honey.
- Rinse, dry and truss pork loin to keep it's shape while cooking. Do not cut off the fat cap. Cover surface of meat with mustard preparation. Put in a roasting pan with a rack and cook for 10 minutes. After 10 minutes, lower the temperature to 350° and cook pork loin 20 minutes for evry pound.
- Pork loin is done once the interior of the meat reads 145° with an instant read thermometer. Remove from oven, tent loosely with foil and let it rest for at about 15 minutes before slicing.
Red Wine Reduction Sauce
- Sautee' diced shallots an garlic in butter until transparent
- Add wine and simmer until it has reduced about ¼.
- Add beef broth and simmer until reduced by about half, about 5 minutes.