Brined Pork Loin with Onion, Raisin, and Garlic Compote
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon olive oil
- 3 bay leaves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 8 cups water
- 2 teaspoons chopped fresh sage
- 1/2 cup coarse salt
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 tablespoon whole black peppercorns
- 1/2 cup (packed) golden brown sugar
- Carbohydrate 16 g(5%)
- Cholesterol 122 mg(41%)
- Fat 18 g(28%)
- Fiber 1 g(5%)
- Protein 41 g(82%)
- Saturated Fat 3 g(17%)
- Sodium 1126 mg(47%)
- Calories 396
Preparation Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours. Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes. Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote.
Preparation Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours. Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes. Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote.
