Brined Pork Loin Roast

16 years ago

I've never made one before, but here's the situation. I planned to make it last night, with only a quick brine, but life got in the way and we didn't end up with enough time to cook it. It was defrosted so it has to be cooked today. I made a new brine, soaked it overnight and plan to cook it today.

It appears to be two pieces of meat tied together for a total weight of 4.5 lbs.

I'm off for a long day of work, lucky to see the house before 6 pm. Do I drain off the brine and soak it in cold water as the instructions say, before I leave the house, or just drain the brine off?

Would it cook any faster on grill's rotisserie or should I just use the oven?

Thanks!

Ellen

Comments (8)

compumom
Original Author
16 years ago
Here's a link to the recipe---

Here is a link that might be useful: Recipe
Terri_PacNW
16 years ago
Ellen, darn it I can't see the recipe..Opera(my browser) and Epiq...don't like each other..

I'd take it out of the brine, and leave it in the fridge to "dry" in a pan. That's what I do with the Presalt method that AnnT's taught this past year. It'll be fine, if you don't want it just hanging out..put a bit of saran over it loosely..

Oh and I'd just roast it in the oven..
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compumom
Original Author
16 years ago
Thanks Terri, I had to run, so that's almost exactly what I did do. I took it out of the brine, popped it into a ziploc and put it in the fridge. I pre-set the oven so it will be preheated when I return.
I'm still mullng over whether I should use the oven or the rotisserie with indirect heat on the grill. I'm such a pork novice-- previously only making tenderloins, which are a no-brainer!
wizardnm
16 years ago
Ellen I just read thru that recipe, it sounds really good.
I would roast it in the oven as the recipe directs. Here's why, the recipe calls for rubbing the roast with oil and sprinkling with with herbs "pressing to adhere"...... wouldn't they fall off if you used a rotisserie? I'm thinking you mean a rotisserie that turns constanly. You want the herbs on it to flavor the meat.

Are you making the Compote? I may use this recipe next week and hope you can let me know how it turns out and how you liked it. It really sounds that good to me. Only change I'd make is to add apples to the compote.

Nancy
compumom
Original Author
16 years ago
Hi Nancy,
I'm going to try and do the compote, it depends upon what time I can escape from work tonight and whatever else falls in way!
I like the addition of apples too. I think that apples and pork are a natural combo. I'd most likely decrease the amount of garlic, 24 cloves will make me a vampire tomorrow! I'll definitely let you know how I like it! Thanks for responding too!
annie1992
16 years ago
Ellen, I also think I'd have done just what you did, remove from the brine, rub with oil and herbs and stick it in the oven. I don't have a rotisserie, so that wouldn't be an option for me, I always do pork roasts in my oven.

The recipe sounds really good, I usually brine pork in apple juice or apple cider, but I like the sound of the seasoning combination. I might have to try it AND use apple juice!

Annie
Terri_PacNW
16 years ago
I'm going to go open up IE to look at this recipe now. LOL
compumom
Original Author
16 years ago
Okay here it comes...with a qualifier. The pork loin roast(actually two that had been bound together) was double freezer bagged in the downstairs freezer since last year's holiday time. I had forgotten all about it and when I unearthed it and there wasn't a bit of freezer burn so I thought I could still use it.
Now maybe it did suffer, or maybe not, but the texture wasn't right and the meat was dry, even with the middle a slight pink. It took every bit of an hour and 40 minutes to get up to 140. I let it rest, but cripes it was nearly 8 pm! My parents ate it and I tried to, but DH just refused after his second bite and grabbed some salami and cheese!

The compote was good, not garlicky, and the addition of some honey crisp apple slices was great! I'd make the compote again, but I'm sticking with pork tenderloin or Diana's brined chop recipe, they were both much better!

One last thing, I don't have fresh herbs on hand so I used my Penzy's dried ones. That could have made a flavor difference, but for $1.89 a package that would have been close to $8 in fresh herbs for a few sprigs. Oh well, it's a good thing that my parents were the "company" tonight. The remainder of the pork is in the trash can and the kitchen is closed!

Brined Pork Loin Roast

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Brined Pork Loin Roast

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compumomOriginal Author

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