Best 3 Brined Pork Loin Roast Recipes

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Introducing our delectable Brined Pork Loin Roast, a culinary masterpiece that combines succulent pork with a symphony of aromatic herbs and spices. This dish is a true testament to the transformative power of brining, a technique that infuses the pork with incredible flavor and moisture, resulting in a tender and juicy roast that will tantalize your taste buds. Our article features not just one, but three enticing recipes that cater to diverse preferences. The Classic Brined Pork Loin Roast captivates with its simplicity, allowing the natural flavors of the pork to shine through. The Herb-Crusted Brined Pork Loin Roast takes it up a notch with a vibrant blend of herbs and spices, creating a savory crust that complements the tender interior. And for those seeking a taste of the orient, the Asian-Inspired Brined Pork Loin Roast tantalizes with its umami-rich marinade, infusing the pork with a delightful balance of sweet, savory, and tangy flavors. No matter your palate, our Brined Pork Loin Roast recipes promise an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

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

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

BRINED AND STUFFED PORK LOIN ROAST



Brined and Stuffed Pork Loin Roast image

An easy and tasty pork roast. Goes great with applesauce.

Provided by WVmountaineer

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 14h5m

Yield 10

Number Of Ingredients 16

6 cups water
½ cup salt
½ cup dark brown sugar
2 bay leaves
2 sprigs fresh rosemary
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 (4 pound) boneless pork loin roast
1 tablespoon olive oil
1 cup chopped Granny Smith apple
2 tablespoons minced shallots
5 ounces spinach, chopped
¾ cup chopped walnuts
1 egg
1 tablespoon crumbled goat cheese, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.
  • Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.
  • Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 14.7 g, Cholesterol 107.3 mg, Fat 23.6 g, Fiber 1.3 g, Protein 31.8 g, SaturatedFat 6.8 g, Sodium 93.3 mg, Sugar 12.4 g

BRINED PORK LOIN ROAST RECIPE - (4.5/5)



Brined Pork Loin Roast Recipe - (4.5/5) image

Provided by á-168477

Number Of Ingredients 18

Brine
3/4 cup Kosher Salt
4 cups Packed Light Brown Sugar
1/4 cup Fennel Seeds
1/2 cup Black Peppercorns
4 cups Very Hot Water
8 cups Ice Water
4 pound Pork Loin (bone in)
Rub
3/4 cup Fresh Sage Leaves
8 Garlic Cloves
1 tablespoon Kosher Salt
2 tablespoons Olive Oil
1/3 cup Packed Light Brown Sugar
Glaze
3/4 cup Apple Cider Vinegar
1/3 cup Apricot Jam
1 tablespoon Coleman's Dry Mustard

Steps:

  • 4 pound Pork Loin (bone in) Lightly score the fat on the Ham in a 1-inch cross-hatch. 3/4 cup Kosher Salt 4 cups Packed Light Brown Sugar 4 cups Very Hot Water 1/4 cup Fennel Seeds 1/2 cup Black Peppercorns Combine the Salt and Sugar with 4 cups water in a sauce pot and bring to a boil. Cook until Sugar and Salt has dissolved completely. Remove from heat and stir in the Fennel Seeds and Peppercorns and transfer to a roasting pan or large container that can hold Brine and Pork Loin in the fridge. 8 cups Ice Water scored Pork Loin Add 8 cups of Ice or cold water to the hot liquid and allow to cool completely. Once cooled, add the Pork Loin and place in the fridge to Brine for up to 24 hours. Preheat oven to 375°F. Rub 3/4 cup Fresh Sage Leaves 8 Garlic Cloves 1 tablespoon Kosher Salt 2 tablespoons Olive Oil 1/3 cup Packed Light Brown Sugar Combine the rub ingredients in a food processor and pulse until mostly smooth. Remove the Pork Loin from the Brine and pat dry. Spread the rub on all sides of the Loin and allow to sit for 30 minutes before roasting to come up to room temperature. Place the Loin on a rack in a roasting pan lined with foil and cook for 40 minutes. For Glaze: Combine the ingredients in a sauce pot and heat over medium, stirring occasionally, until the liquid is reduced by half and syrupy. Transfer to a bowl and allow to rest until ready to use. Brush the Loin generously with the glaze and place back in the oven. Baste at 10 minutes intervals. Allow to cook until the internal temperature reaches 145°F, up to an hour and a half of total cooking time. If the Loin takes on too much color before its done cooking, gently tent with foil and place back in the oven to finish. Remove the Loin from the oven and baste once more with the glaze and allow the Loin to rest for 20 minutes.

Tips:

  • Choosing the right cut of pork: Select a pork loin roast that is at least 3 pounds for optimal results.
  • Creating the brine: Utilize a combination of water, salt, brown sugar, garlic, bay leaves, thyme, and black peppercorns to create a flavorful brine.
  • Brining time: Allow the pork loin to soak in the brine for at least 12 hours, but no longer than 24 hours, to ensure maximum flavor absorption.
  • Preheating the oven: Preheat your oven to 325°F (163°C) to ensure even cooking.
  • Roasting the pork: Place the brined pork loin roast in a roasting pan and cook for approximately 1 hour and 15 minutes, or until an internal temperature of 145°F (63°C) is reached.
  • Resting the meat: Allow the roasted pork loin to rest for 10-15 minutes before slicing to retain its juices and enhance its flavor.

Conclusion:

The provided recipe offers a detailed guide to preparing a succulent and flavorful brined pork loin roast. By following the outlined steps, you can create a tender and juicy pork dish that is perfect for any occasion. Remember to choose a high-quality pork loin roast, prepare a flavorful brine, and allow ample time for brining and roasting to achieve the best results. This dish is sure to impress your family and friends, leaving them craving for more.

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