s BRINED PORK LOIN WITH BROWN SUGAR-BOURBON GLAZE **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
12-2009 paul and kate served this for christmas dinner, very good, and
great looking too!
***


"Brined pork is about as good as it gets. Throw some bourbon on it,
though, and it somehow gets better." --Mike Wilson, former Test
Kitchen Professional


1 gallon water
1 cup kosher salt
1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
1 cup packed brown sugar
1/2 cup cider vinegar
3 tablespoons bourbon
1 teaspoon black peppercorns
1 bay leaf
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
6 garlic cloves, minced
6 thyme sprigs

1. Combine 1 gallon water and salt in a large stockpot, stirring until
salt dissolves. Add pork to brine; refrigerate for 24 hours.

2. Remove pork from brine; discard brine. Pat pork dry with paper
towels.

3. Preheat oven to 375¶.

4. Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a
small saucepan. Bring to a boil; cook 9 minutes or until reduced to
2/3 cup. Strain mixture through a sieve over a bowl; discard solids.
Set aside.

5. Combine olive oil, ground pepper, and garlic in a small bowl; rub
evenly over pork. Top with thyme sprigs. Place pork in a large
roasting pan. Bake at 375¶ for 1 hour and 10 minutes. Brush brown
sugar mixture evenly over pork; bake an additional 20 minutes or until
thermometer inserted into the thickest portion of pork registers 140¶
(slightly pink). Place pork on a platter. Cover loosely with foil; let
stand 15 minutes before slicing.

Wine note: Brined Pork Loin with Brown SugarŻBourbon Glaze begs for a
wine that's not actually sweet, but seems to be because it's so
fruity. Juicy red Zinfandel is that kind of wine. Go for Dutton
Goldfield's intense 2007 Zin from the Morelli Lane Vineyard in
California's chilly Russian River Valley ($40). Planted by Italian
settlers more than 100 years ago, these vines give up bright berry and
cherry flavors, plus a spiciness that makes the most of the black
peppercorns in the glaze (and, in fact, the rest of this tangy, spicy
menu). --Sara Schneider


Yield: 8 servings (serving size: 1 chop)

CALORIES 357 ; FAT 14.2g (sat 3.5g,mono 8.3g,poly 1.5g); CHOLESTEROL
62mg; CALCIUM 40mg; CARBOHYDRATE 28.4g; SODIUM 628mg; PROTEIN 25g;
FIBER 0.3g; IRON 1.8mg

Cooking Light, DECEMBER 2009

Notes:

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