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Roasted Pork Loin

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Prep Time 12 hours 30 minutes
Cook Time 40 minutes
Total Time 13 hours 10 minutes
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • large pot, large container to brine pork loin,

Method
 

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
      1. Preheat oven to 400°
      2. Mix seasonings with mustard and honey.
      3. 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.
      4. 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
      1. Sautee' diced shallots an garlic in butter until transparent
      2. Add wine and simmer until it has reduced about ¼.
      3. Add beef broth and simmer until reduced by about half, about 5 minutes.