In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat. Turn off heat and cool completely. Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours.
Preheat oven to 400°F. Remove pork loin from the brine, rinse under cold water, and pat dry. Place pork in a roasting pan and roast for about 30 minutes; reduce heat to 350°F and roast for about 2 hours more, or until a meat thermometer reads 165 to 170°F.
Also, the meat can be smoked over apple wood for a real taste treat!
Author's Comments
This is one of the best brines for pork that I have ever tried. It's from the cookbook "The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village".
Instructions
In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat. Turn off heat and cool completely. Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours.
Preheat oven to 400°F. Remove pork loin from the brine, rinse under cold water, and pat dry. Place pork in a roasting pan and roast for about 30 minutes; reduce heat to 350°F and roast for about 2 hours more, or until a meat thermometer reads 165 to 170°F.
Also, the meat can be smoked over apple wood for a real taste treat!
Author's Comments
This is one of the best brines for pork that I have ever tried. It's from the cookbook "The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village".
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