Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.
1 cup chopped fresh thyme sprigs
2 cups water
1/2 cup ginger preserves (such as Dundee)
3 tablespoons kosher salt
1 (2-pound) boneless pork loin roast, trimmed
1 teaspoon freshly ground black pepper
1 tablespoon ginger preserves
1 teaspoon chopped fresh thyme
How to Make It
Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
Preheat oven to 425°.
Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.
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I've made this a couple of times now and it is always wonderful. Unfortunately, I cannot locate a pure ginger preserves after searching at several high end markets. But I did find a ginger marmalade that works just fine. We grill our roast on our Traeger pellet grill. 90 minutes at 350, start basting at 1 hour, rest for 15 minutes. We like this with au gratin potatoes and applesauce on the side. Tonight I tried CL's Haricots Verts with Warm Mustard Vinaigrette and it was a nice accompaniment. I wouldn't hesitate to double this and serve it for a small dinner party.
Absolutely the most delicious pork roast I've ever made. Bought a 1.5 lb. loin roast from Whole Foods,brined for about 18 hours but cut the kosher salt to 1.5 tablespoons and was glad I did. Had no fresh thyme, so used a scant tablespoon of dry in the brine and did not add more later. Rinsed the brine off the pork with a bit of cool water and patted it dry before putting in the oven. Because my roast was smaller, I cut the second stage of cooking to 20 minutes before glazing it and letting it go 5 more minutes as per the directions. The ginger preserves are well worth looking for! (Found mine at Ross, of all places). So tender, juicy, and what a flavor! Served with sweet potatoes and steamed green beans. Please use only humanely raised pork.
Made this for my inlaws since we won't be together for thanksgiving. My father in law said it was the best pork he had ever had. Moist and juicy not too salty (I used kosher salt). My husband thought it needed gravy until he tasted it. I will make again and again.
Note: To those who said it was too salty, if you used table salt and not "kosher salt" as called for this is probably the reason for the brine being overly salty. When cooking a recipe with table salt when the recipe calls for kosher salt, a good rule of thumb is to divide the amount of table salt in half. The website would not let me post this comment without a rating. I have not yet prepared this recipe; therefore, giving it a rating in the middle.
I made this for dinner last night using chops instead of a loin. Our results were super juicy off the grill with some resting time in between. this was the saltiest brine I have ever had. The kids couldn't eat theirs it was so harsh. Not sure if changing the cut of meat had anything to do with it. I loved brined pork so I'll try this again, just with 1/2 the salt.
Great recipe. The ginger preserves are easy to find in your jam/jelly section in the grocery store. I made this recipe with chops instead of a loin and it was a little salty but rather juicy and delicious. I'll try it with the loin to see if the salty factor is muted. But very good!
I made the recipe as directed. Had a little difficulty finding ginger preserves - had to go to a specialty market. But, I too was disappointed in how dry the roast was. I have brined before and always found meat to be juicy afterwards. Not this time!
I made this for our Easter dinner. I was a little concerned as typically I find pork roasts to be too dry. I was pleasantly surprised. I didn't alter the recipe at all. I served it with Browned-butter Asparagus, Garlic Mashed Potatoes, and wheat dinner rolls. Everyone enjoyed it and I enjoyed a leftover piece of the roast for my lunch today!
I hate to rate recipes that I have modified, but the problems that I had with this recipe were related to things that I did not change. I couldn't find ginger preserves so I used apple jelly and added about 2 tbsp of thinly sliced ginger to the brine solution. I also didn't do the last step of brushing the loin with the thyme/ginger mix. This pork loin was too salty and bordered on being dry. I just wasn't impressed with the taste!
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