Orange-Brined Pork Loin

Becky Luigart-Stayner; Jan Gautro

Apples aren't the only fruit that taste great with pork. This orange-flavored brine gives a subtle citrus flavor and makes the meat juicy and tender.

Yield: 10 servings (serving size: about 3 ounces)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 28%
  • Fat: 6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 25g
  • Carbohydrate: 7.8g
  • Fiber: 0.1g
  • Cholesterol: 62mg
  • Iron: 1mg
  • Sodium: 472mg
  • Calcium: 30mg

Ingredients

  • 3 cups water, divided
  • 1 1/2 tablespoons grated orange rind
  • 4 cups fresh orange juice (about 12 oranges)
  • 1/2 cup kosher salt (such as Diamond Crystal)
  • 1/4 cup packed brown sugar
  • 1/4 cup low-sodium soy sauce
  • 2 cups ice cubes
  • 1 (3-pound) boneless pork loin, trimmed
  • 1/4 cup orange marmalade
  • 2 tablespoons fresh orange juice
  • 1 tablespoon low-sodium soy sauce
  • Cooking spray
  • Orange slices (optional)
  • Parsley sprigs (optional)

Preparation

  1. Combine 1 cup water and rind in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally.
  2. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat.
  3. Preheat oven to 450°.
  4. Remove pork from bag, and discard brine. Pat pork dry with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 450° for 15 minutes. Reduce oven temperature to 325° (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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