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  • 60minutes
  • 175calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cup(s) cold water

  2. 1/4 cup(s) sugar

  3. 1/4 cup(s) kosher salt

  4. 2 tablespoon(s) coriander seeds

  5. 2 tablespoon(s) cracked black pepper

  6. 2 tablespoon(s) fennel seeds

  7. 2 tablespoon(s) cumin seeds

  8. Peel from 1 navel orange , white pith removed

  9. 3 cup(s) ice

  10. 1 (3 pounds)

  11. boneless pork loin roast , trimmed

  12. 4 clove(s)

  13. garlic , crushed with side of chef's knife

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat 1 cup water, sugar, salt, coriander, pepper, fennel, cumin, and orange peel to boiling over high heat. Reduce heat to low; simmer 2 minutes. Remove saucepan from heat; stir in ice until almost melted. Stir in remaining cup water.

  2. Place pork in large zip-tight plastic bag. Add garlic and brine; seal bag, pressing out excess air. Place bag in large bowl or small roasting pan and refrigerate 18 to 24 hours.

  3. When ready to cook pork, preheat oven to 400 degrees F. Remove pork from bag; discard brine (it’s alright if some spices stick to pork). Place roast on rack in medium roasting pan (14-inch by 10-inch). Roast pork 1 hour to 1 hour 15 minutes or until meat thermometer inserted into center of roast reaches 150 degrees F. Internal temperature of meat will rise to 160 degrees F upon standing. Transfer pork to cutting board and let stand 10 minutes to allow juices to set for easier slicing.

  4. Nutritional information is based on one serving.

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