Brined Pork Loin
I've started to try my hand at brining lately. Below is a recipe I came up with and it turned out pretty decent. Every year my family goes to Door County WI to pick cherries. The jam I used is our homemade jam, we had a batch where the sugar didn't dissolve well, so I used that.
aside from the pork, all measurments are guesstimates. I don't measure usually.
2 Pork loins
1 gallon water
4 TBSP pork cherry seasoning (local made, it has bits of cherry in it, plus your normal rosemary etc)
2 bay leaves
1 TBSP coriander berries
1/3 cup salt
1/2 cup sugar
1/2 cup cherry jam
1/4 cup cherries, pitted and crushed
Split the water in half, chill half, and boil the other. Combine all ingredients EXCEPT pork. Bring back to boil for five minutes, remove from heat and add the chilled half gallon of water, plus ice cubes. Place in fridge and chill until 40 degrees or colder. Add pork loin, and brine for 2-3 hours
1/2 cup of cherry jam
2-3 tablespoons of red wine vinegar
cinnamon and ground clove to taste
Bring to gentle simmer on stove.
Roast pork loin at 350 for 40 minutes, glaze with cherry glaze
I served it with mashed potatoes and green beans.
That sounds good. I want to see pics too thiugh
Yeah, sorry guys. I didn't take any this time. It is getting hard to do with an 18 month old grabbing my legs and saying UP! UP! UP! whenever I do something haha. My wife has commanded me to make it again, so I will do a play by play photo essay of it for ya guys.
I've brined the last few turkeys I did. I think that is the way to go for sure. I want to try it with pork.