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.
Ginger and Thyme–Brined Pork Loin
Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.
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- Calories: 172
- Fat: 6g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.7g
- Protein: 24.8g
- Carbohydrate: 3.2g
- Fiber: 0.1g
- Cholesterol: 62mg
- Iron: 0.9mg
- Sodium: 396mg
- Calcium: 30mg
- 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
- Cooking spray
- 1 tablespoon ginger preserves
- 1 teaspoon chopped fresh thyme
- 1. 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.
- 2. Preheat oven to 425°.
- 3. 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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