Okay, I know it's still around 100 degrees during the day, but it's actually getting to be bearable after the sun goes over the other side of San Jacinto Mountain. It's also getting to be near that time of year when I crave heartier dishes that seem to pair well with the season's fruits. So we bought a pork loin roast at Costco and I decided to brine it and roast it on the Weber rotisserie. This is a combination of a few recipes I've had sitting around, and here's how I did it:
Brined Spit-Roasted Pork Loin with Orange Marmalade
Brine Mixture
1 quart apple juice
5 quarts water
1/2 cup sugar
1/4 cup kosher salt
1 tablespoon coriander seeds, toasted
1 tablespoon fennel seeds, toasted
1 teaspoon chili flakes
1 tablespoon black peppercorns
3 large springs fresh thyme
4 bay leaves, crushed
4 pound pork loin roast, tied
Combine brine ingredients in a large pot. Submerge pork loin; refrigerate for 4 hours. Remove, but do not rinse. Pat dry and allow to come to room temperature.
Set roast on rotisserie rod securely. Season well with freshly ground black pepper. Rotisserie roast with cover closed. Heat should be around 325 - 350 degrees. Start glazing about halfway through cook time. Remove and allow to rest when internal temperature reaches about 150 degrees. Total cook time is approxiamte, but estimate about 1 1/2 hours, at least.
Meanwhile, make the glaze.
Saute 3/4 cup sliced shallots in olive oil until they start to caramelize. Season with salt and pepper. Add 1 tablespoon chopped rosemary. After a few minutes, add 1/2 cup orange marmalade. Combine well and remove from heat.
Brined Spit-Roasted Pork Loin with Orange Marmalade
Brine Mixture
1 quart apple juice
5 quarts water
1/2 cup sugar
1/4 cup kosher salt
1 tablespoon coriander seeds, toasted
1 tablespoon fennel seeds, toasted
1 teaspoon chili flakes
1 tablespoon black peppercorns
3 large springs fresh thyme
4 bay leaves, crushed
4 pound pork loin roast, tied
Combine brine ingredients in a large pot. Submerge pork loin; refrigerate for 4 hours. Remove, but do not rinse. Pat dry and allow to come to room temperature.
Set roast on rotisserie rod securely. Season well with freshly ground black pepper. Rotisserie roast with cover closed. Heat should be around 325 - 350 degrees. Start glazing about halfway through cook time. Remove and allow to rest when internal temperature reaches about 150 degrees. Total cook time is approxiamte, but estimate about 1 1/2 hours, at least.
Meanwhile, make the glaze.
Saute 3/4 cup sliced shallots in olive oil until they start to caramelize. Season with salt and pepper. Add 1 tablespoon chopped rosemary. After a few minutes, add 1/2 cup orange marmalade. Combine well and remove from heat.
I served this with a homemade savory applesauce, potatoes dauphinoise, and ended the meal with roasted pears with brown sugar and vanilla ice cream (Everyday Italian recipe).
All of this on the patio with good friends, cooling temperatures and lots of good wine made for a really nice evening.
2 comments:
That pork roast looks soooo good - I envy you your rotisserie! I think I'll try this soon, but will probably roast it in the oven. I saw a thing on food network about brining. Gottat give it a try. You asked on my blog about larger sizes of Splenda brown sugar blend - I haven't seen any. I've only seen the two sizes available at supermarkets; but since you use half as much as a recipe calls for, it lasts a good time. I bought 3 bags almost 6 months ago, and just now finished the first bag. (Last night - 1 T splenda brown, 2 T chopped pecans, 1 t butter - sauteed a couple minutes and made a GREAT topping for ice cream.)
I forgot to add - I live a short distance from you - up in Forest Falls. Probably 30 miles as the crow flies!
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