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Add a photoServings: 8
Ingredients
- 2 1/2 quart water
- 1/3 c. kosher salt or possibly
- 4 Tbsp. table salt
- 1/4 c. sugar
- 3 Tbsp. cracked black pepper
- 1 Tbsp. thyme
- 1 Tbsp. fine herbs
- 1 x center cut pork loin trimmed of fat
- 2 Tbsp. oil
- 2 lrg onions minced
- 6 x ribs celery thin sliced or possibly grate
- 4 sm carrots sliced
- 1/4 c. unsalted butter
- 3 x shallots peeled & minced
- 1/4 c. balsamic vinegar
- 2 c. Port wine
- 2 c. veal or possibly beef stock
- 3 x cloves garlic chopped
Directions
- Requires some preparation 24 - 48 hrs in advance. Read entire recipe before preparing.
- Combine water, kosher salt, sugar, cracked black pepper, thyme & fine herbs. Stir till salt & sugar have dissolved. Trim excess fat from pork loin, put in large plastic bag, pour brining liquid over pork. Push out excess air and twist tie the bag closed. Put in large pot or possibly pan and chill for 24 - 48 hrs.
- When ready to cook remove pork from brine and pat dry with paper towel or possibly cloth. Sprinkle with some additional black pepper according to your taste. Heat oil in large frying pan and brown pork on all sides. Put meat aside and saute/fry the onions, celery and carrots in the same pan. Put the sauted vegetable on the bottom of a roasting pan, then put browned pork loin on top of veggies. Bake at 350 degrees till the internal temperature reaches 155 degree about 1 1/2 to 2 hrs.
- While the roast cooks prepare the Port Wine Sauce. In a medium size sauce pan heat butter. Peel and chop shallots add in to melted butter and saute/fry till tender. Add in balsamic vinegar and cook for 5 min. Add in Port wine and stock, simmer for about 15 - 20 min. Add in chopped garlic. When roast is done, add in pan dripping to sauce and thicken with roux or possibly whatever you use to thicken sauces.
- Roux: 1/2 c. oil & 1/2 c. flour heated in a small frying pan till hot and blended. Slowly add in to sauce, stirring till blended.
- Let roast sit for 15 min, then slice. Arrange meat on platter and pour about 1/3 of the sauce over the meat and serve the rest of the sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 527g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 105 | 35% |
| Total Fat 11.94g | 15% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.09g | |
| Cholesterol 51mg | 17% |
| Sodium 8306mg | 346% |
| Potassium 420mg | 12% |
| Total Carbs 23.86g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 15.04g | 10% |
| Protein 9.12g | 15% |
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