Brined Pork Loin with Brown Sugar-Bourbon Glaze

10 Reviews
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Photo: Randy Mayor; Styling: Cindy Barr
Yield:
8 servings (serving size: 1 chop)
By Mike Wilson
December 2009
RECIPE BY Cooking Light

"Brined pork is about as good as it gets. Throw some bourbon on it, though, and it somehow gets better." --Mike Wilson, former Test Kitchen Professional

Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
  • 1 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 3 tablespoons bourbon
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly ground black pepper
  • 6 garlic cloves, minced
  • 6 thyme sprigs

Nutritional Information

  • Calories 357
  • Fat 14.2g
  • Satfat 3.5g
  • Monofat 8.3g
  • Polyfat 1.5g
  • Protein 25g
  • Carbohydrate 28.4g
  • Fiber 0.3g
  • Cholesterol 62mg
  • Iron 1.8mg
  • Sodium 628mg
  • Calcium 40mg

How to Make It

Step 1

Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours.

Step 2

Remove pork from brine; discard brine. Pat pork dry with paper towels.

Step 3

Preheat oven to 375°.

Step 4

Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a small saucepan. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.

Step 5

Combine olive oil, ground pepper, and garlic in a small bowl; rub evenly over pork. Top with thyme sprigs. Place pork in a large roasting pan. Bake at 375° for 1 hour and 10 minutes. Brush brown sugar mixture evenly over pork; bake an additional 20 minutes or until thermometer inserted into the thickest portion of pork registers 140° (slightly pink). Place pork on a platter. Cover loosely with foil; let stand 15 minutes before slicing.

Step 6

Wine note: Brined Pork Loin with Brown Sugar–Bourbon Glaze begs for a wine that's not actually sweet, but seems to be because it's so fruity. Juicy red Zinfandel is that kind of wine. Go for Dutton Goldfield's intense 2007 Zin from the Morelli Lane Vineyard in California's chilly Russian River Valley ($40). Planted by Italian settlers more than 100 years ago, these vines give up bright berry and cherry flavors, plus a spiciness that makes the most of the black peppercorns in the glaze (and, in fact, the rest of this tangy, spicy menu). --Sara Schneider

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Ratings & Reviews

kbrand's Review

Kirsten13
March 07, 2015
Always comes out perfect.

CarrieLMB's Review

JanetinWa2
November 24, 2013
Brine made it far too salty. Rub was awesome. Try making with garlic pepper rub and glaze.

LisaG70's Review

yogarunner1
November 28, 2012
N/A

Kirsten13's Review

SuzanneM
March 06, 2012
The main change I made was the brine. I followed this recipe: 6 cups water, 1/2 cup each salt and dark brown sugar, 2 bay leaves, a handfull of peppercorns, and 6 sprigs of thyme. After brining overnight, I drained the brine, but left the spices/herbs to cook with the pork. DELICIOUS!

yogarunner1's Review

jancotant
May 23, 2011
INCREDIBLE! I don't understand the complaints about the mess of the glaze because I thought it was delicious!!!! This was one of the most incredible dishes I've ever made.

SuzanneM's Review

CarrieLMB
February 21, 2010
The meat was delicious- moist and flavorful. The sauce was also delicious, but a bit of a mess. I used sherry in place of the bourbon. It reduced in far less than 9 minutes and hardened as it cooled. When reheating to soften it, I had to thin it (with some chicken broth) to use it. The roast is so flavorful, I am looking forward to reheating it for another meal. (The sauce-probably not.)

jancotant's Review

kbrand
January 23, 2010
This recipe was the easiest pork recipe i have ever made. It was also the most tender piece of pork my guest or I have ever eaten. Outstanding flavor and tenderness. Awesome!

ccc200N's Review

LisaG70
January 10, 2010
This is a budget friendly recipe for special occasions. I would make it again during fall or winter months. It had a most amazing aroma that we enjoyed all day. Follow directions precisely as written in recipe and you can't go wrong. Serve it with traditional sides such as potatoes and green beans.

JanetinWa2's Review

ccc200N
January 07, 2010
Brining made the meat tender and flavorful. The glaze was a waste of time and ingredients. Boiling for 9 minutes turned it into sticky caramel that was impossible to use until diluted with hot water. When brushed on the meat and heated for the last few minutes, the glaze ran off the pork into the pan -- pointless.