Brined Pork Loin With Meyer Lemon Marmalade
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Kosher Salt1 cup
Brown Sugar8 cups
Water1 tbsps
Peppercorns (whole)3 cup
Shallot (sliced)1 tbsps
Rosemary (fresh)Directions:
1
In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves
2
Submerge pork loin in mixture and let brine for about 4 hours
3
Preheat oven to 375 degrees F
4
Remove pork loin from brine and dry well
5
Season well with Gray salt and freshly ground black pepper
6
Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat
7
Brown pork well and place in preheated oven to cook about halfway, about 35 minutes
8
Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat
9
Add shallots and cook until they begin to caramelize, about 8 minutes
10
Turn heat to medium and season with salt and pepper
11
Add rosemary and let cook until golden brown (about 10 minutes more)
12
Add marmalade and stir to combine
13
Remove from heat and set aside
14
After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork
15
Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more)
16
Remove and let rest 15 minutes before carving
17
Serve with reserved shallot mixture on the side