Roasted Pork Loin

Roasted Pork Loin

4-6

This dish will take some planning, as it needs to sit in an apple cider brine for 12 hours, but the result is well worth the preparation. If you don’t plan to cook the loin right away after removing it from the brine, just rinse, wrap, and refrigerate it until you’re ready.

1 ½ pounds pork loin

3 cups apple cider

3 cups water

3 tablespoons salt

1 teaspoon peppercorns

2 tablespoons brown sugar

2 garlic cloves, smashed

1 teaspoon rosemary, leaves removed and finely chopped

1 teaspoon herbs de Provence

2 tablespoons vegetable oil

2 tablespoons unsalted butter

4 sprigs rosemary

Brine the pork

Using butcher twine, wrap around the loin, about every inch, and tighten it firmly. Cut off any excess twine with shears. (This step is optional, but it allows the meat to cook evenly by maintaining a consistent shape.)


To make the brine, combine the cider, water, salt, peppercorns, brown sugar, garlic cloves, chopped rosemary, and herbs de Provence in a deep bowl and whisk together. Place the loin in a container and add the brine. The container should be small enough that the loin is completely covered with the brine. If it is not, add a little more water.


Wrap the loin container tightly and refrigerate for 12 hours. Remove the loin from the brine, rinse off, and pat dry. Let rest at room temperature for 30 minutes before cooking. If not cooking right away, store in refrigerator.


Cook the loin

Preheat oven to 375°F.


Warm a large heavy-bottom sauté pan on medium high heat. Add the vegetable oil and place the loin in the center. Sauté for 5 minutes or until all sides are evenly browned.


Add the butter and rosemary, and reduce heat to a simmer. Baste the melted butter and rosemary over the loin for 3–5 minutes or until the butter starts to brown. Remove the loin from the pan and place on a baking sheet.


Pour the browned butter and rosemary over the loin, and place the baking sheet in the oven. Cook for 15–20 minutes or until the internal temperature reads 145°F using a meat thermometer. Rest on a cutting board for 3–5 minutes, slice, and enjoy.

From Issue

No. 11 / Winter 2020

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4