• 12servings
  • 130minutes
  • 318calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, D
MineralsSelenium, Copper, Natrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cups water

  2. 1/2 cup kosher salt

  3. 1/2 cup packed brown sugar

  4. 6 fresh thyme sprigs

  5. 3 fresh rosemary sprigs

  6. 3 fresh sage sprigs

  7. 3 bay leaves

  8. 1 tablespoon fennel seed

  9. 1 tablespoon coriander seeds

  10. 1 tablespoon whole peppercorns

  11. PORK:

  12. 1 boneless whole pork loin roast (4 pounds)

  13. 1 tablespoon olive oil

  14. 2 teaspoons each minced fresh marjoram, rosemary, sage and thyme

  15. 1/2 teaspoon pepper

  16. 1 cup water

  17. SAUCE:

  18. 1/4 cup butter, cubed

  19. 3 shallots, thinly sliced

  20. 1-1/2 cups port wine

  21. 1 bay leaf

  22. 1 can (14-1/2 ounces) reduced-sodium chicken broth

  23. 2 tablespoons white wine vinegar

  24. 4 teaspoons sugar

  25. 1/4 cup heavy whipping cream

  26. 1-1/2 teaspoons minced fresh thyme

  27. 1/8 teaspoon salt

  28. 1/8 teaspoon pepper

  29. 1/2 teaspoon browning sauce, optional

  30. 2 teaspoons cornstarch

  31. 2 teaspoons cold water

Instructions Jump to Ingredients ↑

  1. Brined Pork Roast with Port Wine Sauce Recipe photo by Taste of Home In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature.

  2. Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally.

  3. Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°.

  4. For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened.

  5. Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

  6. Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce. Yield: 12 servings (2 cups sauce).

  7. To Make Ahead: The port wine sauce can be made a day before; cover and refrigerate. Reheat over low when ready to serve.


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