Best 6 Wined And Brined Pork Loin Recipes

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**Wined and Brined Pork Loin: A Culinary Journey of Flavor and Tenderness**

Embark on a culinary adventure with our succulent Wined and Brined Pork Loin. This dish promises an explosion of flavors, boasting a tender and juicy pork loin marinated in a symphony of aromatic herbs, spices, and the perfect blend of red wine and brine. Our collection of recipes offers a diverse selection of preparation methods, ensuring that every palate finds its perfect match. From classic roasting techniques to tantalizing slow-cooker creations, each recipe guarantees a melt-in-your-mouth experience that will leave you craving more. Whether you prefer a crispy, golden-brown exterior or a fall-off-the-bone tenderness, our recipes provide a roadmap to pork loin perfection. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary journey together.

Here are our top 6 tried and tested recipes!

MAPLE-BRINED PORK LOIN



Maple-Brined Pork Loin image

This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 9h20m

Yield 6

Number Of Ingredients 13

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

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).

Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g

WINE-BRAISED PORK LOIN



Wine-Braised Pork Loin image

An easy Wine-Braised Pork Loin recipe

Categories     Wine     Pork     Vegetable     Braise     Low Carb     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

2 teaspoons salt
1/2 teaspoon ground pepper
1 bay leaf, crumbled
1 garlic clove, minced
Pinch of ground allspice
1 2-pound boned center-cut pork loin roast, rolled, tied
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips, halved crosswise
1 cup dry white wine
1 cup canned crushed tomatoes with added puree
1 cup canned beef broth
2 bay leaves
1 tablespoon dried marjoram, crumbled

Steps:

  • Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
  • Preheat oven to 350°F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
  • Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350°F. oven until heated through, about 30 minutes.) Serve pork with sauce.

BRINED PORK LOIN WITH MEYER LEMON MARMALADE



Brined Pork Loin with Meyer Lemon Marmalade image

Provided by Michael Chiarello : Food Network

Yield 6 servings

Number Of Ingredients 13

1/3-tsp. kosher salt
1/3-cup brown sugar
8 cups water
1 Tbs. whole peppercorns
2 bay leaves
1 (3-4 lb.) pork loin, cleaned and tied with butcher's twine if necessary
1 (3-4 lb.) pork loin, cleaned and tied with butcher's twine if necessary
3/4-cup shallots, sliced
2 Tbs. plus 1/2-cup extra-virgin olive oil
1 Tbs. fresh rosemary
Gray salt
freshly ground black pepper
1/2-cup Napastyle Meyer Lemon Marmalade

Steps:

  • In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
  • Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
  • After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.

BRINED GRILL-ROASTED PORK LOIN



Brined Grill-Roasted Pork Loin image

Provided by Tyler Florence

Categories     main-dish

Time 7h

Yield 10 servings

Number Of Ingredients 12

2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 tablespoon juniper berries
1 tablespoon whole black peppercorns
1/2 cup sugar
1 cup kosher salt
2 cups water
1 bunch fresh thyme leaves
2 bay leaves
1 (4 to 5 pound) bone in pork loin roast
Extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a small dry skillet over medium heat toast the coriander, mustard seeds, juniper berries, and peppercorns until fragrant, about 1 minute. Put them on a plate to cool. In a bowl mix the sugar and salt with 2 cups of water until dissolved. Put the pork roast into a deep bowl or a large plastic bag. Pour in the sugar and salt water. Add the toasted spices, thyme, and bay leaves. Add more water until the meat is covered. Let it sit in the brine in the refrigerator for 2 to 6 hours.
  • Remove the pork roast from the brine about 1/2 hour before you will be ready to cook it to allow it to come up to room temperature. When ready to cook, heat a grill to high heat. Dry the pork, rub it with olive oil, and season it with pepper. Sear the pork on all sides to get grill marks. Move the roast to an upper rack (or over indirect heat) and put a drip pan underneath it. Cook the pork until the internal temperature reaches 145 degrees F, about 30 to 45 minutes. Remove to a platter, cover loosely with foil, and allow it to rest for 10 minutes.
  • Before carving, add any accumulated juices to the drippings in the pan. Spoon these over the sliced pork.

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



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

Tips:

  • To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
  • Let the pork loin rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  • Serve the pork loin with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

This wined and brined pork loin recipe is a delicious and easy-to-make dish that is perfect for any occasion. The pork loin is tender, juicy, and flavorful, and the wine and brine add a delicious depth of flavor. Whether you are a seasoned cook or a beginner, this recipe is sure to be a hit. So next time you are looking for a delicious and impressive meal, give this wined and brined pork loin a try.

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