Ingredients

How to make it

  • Combine water, kosher salt, sugar, cracked black pepper, thyme fine herbs.
  • Stir until salt and sugar have dissolved.
  • Trim excess fat from pork loin then put in large plastic bag pour brining liquid over pork.
  • Push out excess air and twist tie bag closed.
  • Put in large pot or pan and refrigerate 48 hours.
  • When ready to cook remove pork from brine and pat dry with paper towel or cloth.
  • Sprinkle with some additional black pepper according to taste.
  • Heat oil in large frying pan and brown pork on all sides.
  • Put meat aside and sauté onions, celery and carrots in the same pan.
  • Put the sautéed vegetable on bottom of a roasting pan then put pork loin on top of veggies.
  • Bake at 350 for 2 hours.
  • In a medium saucepan melt butter.
  • Peel and chop shallots then add to melted butter and sauté until tender.
  • Add vinegar and cook 5 minutes then add wine, stock and garlic and simmer 20 minutes.
  • When roast is done add pan dripping to sauce and thicken with roux.
  • Let roast sit for 15 minutes then slice.
  • Arrange meat and pour about 1/3 of the sauce over meat and serve remaining sauce on side.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    notyourmomma ate it and said...
    Great dish, anyone who brines knows the difference it can make in a dish. Great pork roast, delicious.
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