Ginger and Thyme–Brined Pork Loin

  • dbshade Posted: 04/12/09
    Worthy of a Special Occasion

    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!

  • csaunders80 Posted: 03/25/09
    Worthy of a Special Occasion

    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!

  • WendeM Posted: 04/13/09
    Worthy of a Special Occasion

    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!

  • AthenaG Posted: 04/16/09
    Worthy of a Special Occasion

    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!

  • Mplsmom Posted: 05/07/09
    Worthy of a Special Occasion

    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.

  • Mimicooking Posted: 04/15/11
    Worthy of a Special Occasion

    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.

  • EllenDeller Posted: 07/19/14
    Worthy of a Special Occasion

    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.

  • Amldavis Posted: 11/24/13
    Worthy of a Special Occasion

    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.


More From Cooking Light