Best 7 Brined Pork Loin With Meyer Lemon Marmalade Recipes

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Steps:

• For the apple butter:
• Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
• Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
• For the glaze:
• Whisk all the glaze ingredients in a small bowl.
• For the pork:
• Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
• Preheat oven to 425 degrees F.
• Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
• Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
• Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

ROAST PORK TENDERLOIN WITH MEYER LEMON SAUCE

Steps:

• Mix all ingredients for the rub together in a small bowl and set aside.
• Trim any loose parts off tenderloin and remove the silver skin.
• Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
• Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
• Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
• Brush some olive oil on the lemon slices.
• In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
• Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
• Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
• If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
• Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
• Saute until the shallots are starting to soften, about 3 to 4 minutes.
• Add the flour and stir or whisk together until a light roux develops.
• Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
• Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
• Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
• Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.

PORK LOIN WITH KETCHUP AND ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F.
• For the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.
• For the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty.
• Serve marmalade over sliced pork.

MAPLE-BRINED PORK LOIN

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CIDER-BRINED, MUSTARD-GLAZED PORK LOIN

Steps:

• Make the brine:
• Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
• Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
• Roast the pork:
• Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
• Place rack in lower third of oven; preheat to 400°F.
• Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
• Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
• Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
• Transfer to a cutting board and let rest at least 15 minutes before slicing.
• Do Ahead
• Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.

PORK ROAST WITH MEYER LEMON GLAZE

Steps:

• Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
• Preheat oven to 450°F.
• Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
• Place the meat in a roasting pan and roast for 15 minutes.
• Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
• Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
• Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
• Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
• Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.