Orange-Brined Pork Loin (from Cooking Light, June 2004, from a interview with Bruce Aidells about brining)
"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."
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.
Yield: 10 servings (serving size: about 3 ounces)
NUTRITION PER SERVING
CALORIES 191(28% from fat); FAT 6g (sat 2.1g,mono 2.7g,poly 0.7g); PROTEIN 25g; CHOLESTEROL 62mg; CALCIUM 30mg; SODIUM 472mg; FIBER 0.1g; IRON 1mg; CARBOHYDRATE 7.8g
Bruce Aidells
Cooking Light, JUNE 2004
(To convert to grill usage, we can copy the directions from Chris's Garlic Stuff Pork Loin: Heat grill to 450*F. Remove loin from marinade and let come to room temp. Brush loin with oil and sear each side for 5 minutes. Turn heat back to 400*F and cook another 30-40 minutes until internal temp is 145-155*F. Let rest for 10 minutes and slice thin to serve.)
Article - Bringing with Bruce Aidells
"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."
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.
Yield: 10 servings (serving size: about 3 ounces)
NUTRITION PER SERVING
CALORIES 191(28% from fat); FAT 6g (sat 2.1g,mono 2.7g,poly 0.7g); PROTEIN 25g; CHOLESTEROL 62mg; CALCIUM 30mg; SODIUM 472mg; FIBER 0.1g; IRON 1mg; CARBOHYDRATE 7.8g
Bruce Aidells
Cooking Light, JUNE 2004
(To convert to grill usage, we can copy the directions from Chris's Garlic Stuff Pork Loin: Heat grill to 450*F. Remove loin from marinade and let come to room temp. Brush loin with oil and sear each side for 5 minutes. Turn heat back to 400*F and cook another 30-40 minutes until internal temp is 145-155*F. Let rest for 10 minutes and slice thin to serve.)
Article - Bringing with Bruce Aidells