Brine boneless pork loin?

[Nathan Sleyster]

Has anyone ever done a roll cut on a boneless pork loin...and then brined it...and then rolled it back with stuffing and cooked?

I sometimes brine pork chops for 3-4 hours and I thought maybe it would work well to keep the loin from drying out..but I don't want it to get too salty.

 

[mike tu]

Nathan I dont think it will get too salty..depending upon how much salt is in your brine of course..I sometimes brine pork for 48 hours..12 hrs is my minimum

 

[K Kruger]

And don't use salt or salted items in the stuffing.

 

[Nathan Sleyster]

Are you guys referring to liquid brine or a brine rub?

 

[michele p]

I have done it with a liquid brine, and it turned out great.

 

[K Kruger]

A brine is liquid by definition. A cure can be liquid or dry.

 

[Mel]

I've done a roll cut on pork loin and stuffed and smoked it, but I never brined it. It didn't come out dry either. I suppose it being dry or moist could depend on what you stuff it with too. I used an olive tapenade.

 

[Stephen Becker-Brown]

Nathan - The brine should work great. I've done several this way, and like Mike I typically brine them for a couple days - just rinse well after you take it out of the brine. Try this http://tvwbb.infopop.cc/eve/forums/a/tpc/f/2880069052/m/5930024045 for more info on a brine - and a recipe if you need one<shameless plug&gt

.

cheers,
Stephen