BRINE FOR PORK TENDERLOIN ROAST RECIPES
MAPLE-BRINED PORK LOIN | ALLRECIPES
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Meat and Poultry Pork
Total Time 9 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1 pork roast
Number Of Ingredients 13
Steps:
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 375.7 calories, CarbohydrateContent 19.3 g, CholesterolContent 92 mg, FatContent 18.9 g, FiberContent 0.6 g, ProteinContent 30.7 g, SaturatedFatContent 6.4 g, SodiumContent 225.3 mg, SugarContent 14.5 g
BRINED PORK ROAST RECIPE - FOOD.COM
Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!
Total Time 12 hours 5 minutes
Prep Time 12 hours
Cook Time 5 minutes
Yield 1 brine solution for roast
Number Of Ingredients 10
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer gently for 15 minutes.
- Cool to room temperature.
- Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
- Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
- Allow the roast to rest for 20 minutes before carving.
- (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.
Nutrition Facts : Calories 201.5, FatContent 0.4, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 37725.1, CarbohydrateContent 51.3, FiberContent 0.4, SugarContent 50, ProteinContent 0.4
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GRILLED BRINED PORK TENDERLOIN RECIPE | ALLRECIPES
This flavorful brined pork dish will knock your socks off.
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Reviews 3.7
Total Time 8 hours 10 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 342 calories per serving
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Reviews 3.7
Total Time 8 hours 10 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 342 calories per serving
- Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.
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MAPLE-BRINED PORK TENDERLOIN RECIPE | FOOD & WINE
Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts. Slideshow: Tasty Pork Tenderloin Recipes
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Reviews 5
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- Transfer the pork to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve.
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BRINED PORK ROAST RECIPE - FOOD.COM
Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!
From food.com
Reviews 5.0
Total Time 12 hours 5 minutes
Calories 201.5 per serving
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Reviews 5.0
Total Time 12 hours 5 minutes
Calories 201.5 per serving
- (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.
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SPANISH-STYLE BRINED PORK TENDERLOIN RECIPE | MYRECIPES
Sherry vinegar and paprika give this pork tenderloin a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.
From myrecipes.com
Reviews 4.5
Calories 169 calories per serving
From myrecipes.com
Reviews 4.5
Calories 169 calories per serving
- Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
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Pork tenderloin a cut that is very lean, tender, and boneless, and a bit pricey. It's delicious roasted as long as you don't overcook it. 18 minutes I find is right on. With the addition of the dry brine producing a succulent tasty tenderloin.
Tenderloins are usually sold in pairs do not confuse with pork loin which is a larger roast. If you do use adjust cooking times. If there's a silver membrane on the tenderloin, remove it before cooking.
Use a thermometer to check if done so not to lose any juice by cutting into the meat.
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From food.com
Reviews 5.0
Total Time 33 minutes
Calories 156.3 per serving
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Reviews 5.0
Total Time 33 minutes
Calories 156.3 per serving
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