Brined Pork Loin with Brown Sugar-Bourbon Glaze

Brined Pork Loin with Brown Sugar-Bourbon Glaze
Photo by Randy Mayor

Ingredients

  • 6 garlic cloves, minced
  • ¼ cup extra-virgin olive oil
  • 1 cup kosher salt
  • 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
  • ½ cup cider vinegar
  • 1 bay leaf
  • ¼ cup extra-virgin olive oil
  • + 17 more ingredients
    • 6 garlic cloves, minced
    • 1 teaspoon black peppercorns
    • 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
    • 1 cup kosher salt
    • 1 cup packed brown sugar
    • 1 gallon water
    • 1 bay leaf
    • 3 tablespoons bourbon
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon freshly ground black pepper
    • ½ cup cider vinegar
    • 1 cup packed brown sugar
    • 1 gallon water
    • 6 thyme sprigs
    • 6 thyme sprigs
    • 1 teaspoon black peppercorns
    • 3 tablespoons bourbon

1. Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours. 2. Remove pork from brine; discard brine. Pat pork dry with paper towels. 3. Preheat oven to 375°. 4. Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a...

View full recipe at My Recipes

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