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Prep Time: 1440 Minutes Cook Time: 2 Minutes |
Ready In: 1442 Minutes Servings: 8 |
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Without a doubt one of the best brines I've tried. I've been interested in simple Shaker recipes lately... this one is from The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village . Although I just roasted the brined meat in the oven, the recipe goes on to smoke the meat over applewood. And of course, serve with applesauce! Prep time includes brining. Ingredients:
8 cups water |
1/2 cup kosher salt |
1 1/4 cups sugar |
3 bay leaves |
1 tablespoon minced garlic |
2 tablespoons minced shallots |
1 tablespoon allspice berry |
1 tablespoon hot pepper sauce |
1 (3 lb) boneless center cut pork loin roast |
Directions:
1. In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat.
2. Turn off heat and cool completely.
3. Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours.
4. Preheat oven to 400 degrees F.
5. Remove pork loin from the brine, rinse under cold water, and pat dry.
6. Place pork in a roasting pan and roast at 400 degrees F for about 30 minutes; reduce heat to 350 degrees and roast for about 2 hours more, or until a meat thermometer reads 165 to 170 degrees F.
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