I made this for Christmas dinner and there was no leftovers. Everybody loved this dish. I WILL be making this again!!!
Orange-Brined Pork Loin
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.
More From Cooking Light
- 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
- 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)
- 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.
- 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.
- Preheat oven to 450°.
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note