Brined Pork Roast With Port Wine Sauce
From chefmeow 17 years agoIngredients
- 2-1/2 quarts water shopping list
- 1/3 cup kosher salt shopping list
- 1/4 cup sugar shopping list
- 3 tablespoons cracked black pepper shopping list
- 1 tablespoon thyme shopping list
- 1 tablespoon fine herbs shopping list
- 1 center cut pork loin trimmed of fat shopping list
- 2 tablespoons oil shopping list
- 2 large onions chopped shopping list
- 6 ribs celery thin sliced or grate shopping list
- 4 small carrots sliced shopping list
- 1/4 cup unsalted butter shopping list
- 3 shallots peeled and chopped shopping list
- 1/4 cup balsamic vinegar shopping list
- 2 cups port wine shopping list
- 2 cups beef stock shopping list
- 3 cloves garlic minced shopping list
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
- optimistic1_2 Guelph, CA
- notyourmomma South St. Petersburg, FL
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Great dish, anyone who brines knows the difference it can make in a dish. Great pork roast, delicious.
notyourmomma in South St. Petersburg loved it
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