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.
Ginger and Thyme–Brined Pork Loin
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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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