BRINED ROAST BEEF RECIPES

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MAPLE-BRINED PORK LOIN - ALLRECIPES



Maple-Brined Pork Loin - Allrecipes image

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     Pork Recipes

Total Time 9 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 pork roast

Number Of Ingredients 13

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

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 TURKEY BREAST RECIPE - MCCORMICK



Brined Turkey Breast Recipe - McCormick image

Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.

Provided by McCormick

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 11

8 cups water
1 cup dry white wine
1/2 cup salt
1/2 cup sugar
4 McCormick® Bay Leaves
1 bone-in turkey breast (about 5 to 6 pounds), fresh or frozen, thawed
1 to 2 tbsps oil
1 tsp McCormick® Paprika
1/2 tsp McCormick® Rosemary Leaves coarsely crushed
1/2 tsp McCormick® Thyme Leaves
1/2 tsp salt

Steps:

  • Mix water, wine, salt, sugar and bay leaves in 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
  • Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry, even between the skin and the breast. Place turkey on rack in foil-lined roasting pan.
  • Brush turkey with oil. Mix paprika, rosemary, thyme and salt in small bowl. Sprinkle seasoning mixture evenly over turkey. Cover loosely with foil.
  • Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand 15 minutes.

Nutrition Facts : Calories 318 Calories

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  • Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.
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