|Recipe Title: Roast of Brined Pork Loin|
Contributed by: TwinLakesChef
Additional Credits for Recipe
|Bruce Aidells and Nancy Oakes.|
Note from the Diva
|It is a great way to add flavor and moisture to pork|
List of Ingredients
|8 cup hot water|
1 cup chardonnay
1/2 cup kosher salt
2 tablespoon sugar
2 tablespoon cracked black peppercorns
2 bay leaves
8 large sprigs fresh thyme
8 large fresh sage leaves
2 large branches rosemary
4 cloves garlic, peeled, and lightly crushed
4 to 6 pound boneless pork loin roast, trimmed of excess fat and tendons
|1. Stir the hot water, wine, sugar, and salt together until the sugar and salt are dissolved. Add the black pepper, bay leaves, thyme sprigs, sage|
leaves, rosemary branches, and garlic cloves. Refrigerate until well chilled.
2. Submerge the roast in the brine in a large bowl, make sure the meat stays under the surface of the brine. Weight the roast with a plate to keep
it submerged. Refrigerate the pork roast for a minimum of a day, but 2 days are better. Turn the pork occasionally to evenly cure the meat.
3. Remove the pork loin from the brine and pat dry with paper towels. Let the meat rest at room temperature for 20 to 30 minutes. Preheat the
rotisserie on your gas grill or prepare the charcoal fire with the coals on the out side rim of the barbecue and drip pan in the center. Place the pork
roast onto the rotisserie skewer and attach to electronic movement of the rotisserie on the gas or charcoal grill. If you do not have a rotisserie unit,
place onto the preheated grill grate, keeping the flame low and turning the roast every 10 minutes with lid closed. Cook the roast for 1 hour and 15
minutes, or until the internal temperature has reached 150 degrees.
4. Remove from rotisserie or grill and let rest covered with foil for 15 to 20 minutes. The internal temperature should be 155 to 160.
Serve with roasted potatoes and Salsa Verde.
Cooking Time & Temperature
|Internal temperature should be 155 to 160 degrees F|
Number of Servings: Serves 6 to 8
General Cooking/Prep Method
Barbecue (Indirect Heat)
Extra Features of Recipe
Tested & Approved Recipe