Citrus-Brined Pork Loin with Peach Mustard
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/lou-lambert
The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.
Ingredients
1/2 medium onion, chopped
2 garlic cloves, peeled, crushed
1 bay leaf
1/2 cup kosher salt
1/4 cup (packed) light brown sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 orange, halved
1 lemon, halved
4 sprigs thyme
1 5-pound center-cut bone-in pork loin, chine bone removed
Instructions
Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment